Chicken Stuffed With Spinach, Feta and Sun-Dried Tomatoes
RECIPE
4 boneless, skinless chicken breasts
1 cup washed fresh baby spinach
1/2 cup feta cheese, crumbled
8 ounces sun-dried tomatoes in olive oil
1/2 cup shredded mozzarella cheese
1 bottle red pepper-flavored Italian salad dressing
Preheat oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with baking spray.
Slit each chicken breast to make a pocket in the middle, making sure
not to cut completely through the chicken breast. Add spinach, feta
cheese, tomatoes and mozzarella cheese to each chicken pocket. Use
toothpicks to hold the chicken breasts together, and place chicken in
the prepared baking dish. Pour the Italian dressing over top of the
chicken. Bake at 375 degrees for approximately 40 to 45 minutes, or
until the chicken reaches 165 degrees Fahrenheit.
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