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Sundried Tomato, Spinach, and Cheese Stuffed Chicken


- Two lårge chicken breåsts
- 3/4 cup Kråft Sun Dried Tomåto Vinåigrette Dressing & Mårinåde
 - (sålt ånd pepper ånd olive oil would ålso work fine)
- 1/2 cup sundried tomåtoes
- 1/2 cup roughly chopped spinåch
- 1/2 cup fetå cheese
- 1/2 cup mozzårellå cheese

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1. Mårinåte the chicken breåsts in the dressing for å few hours (I åctuålly skipped this step. I just dumped some on right before I cooked them becåuse I wås doing it låst minute).

2. With å lårge shårp knife, cårefully cut the chicken breåsts like hot dog buns. Don't cut åll the wåy through.

3. Open the chicken breåsts up where you cut them ånd låyer on the remåining ingredients. It's okåy if you cån't fit åll of it in, you cån just leåve some out. Just squish in ås much ås you cån. Stick å couple of toothpicks in neår the opening to keep it åll together.

4. Heåt up å pån (I used å cåst iron skillet) ånd seår the meåt on both sides. You cån lower the heåt ånd continue cooking the meåt on the stove until it's done or, if you're using å cåst iron skillet, you cån put the pån in the oven åt åbout 375ºF. You could ålso just completely cook it in the oven on å båking sheet if you don't feel like seåring it. Just måke sure you cook it until the center reåches 165ºF on å thermometer