Ingredients:
– 2 large Chicken breasts
– 1/2 cup Spinach, chopped
– 1/2 cup Sundried tomatoes, chopped
– 3/4 cup Kraft sun-dried tomato vinaigrette dressing & marinade
– 1/2 cup Feta cheese, crumbled
– 1/2 cup Mozzarella cheese, shredded
Instructions:
1. Preheat the Oven:
– Preheat your oven to 375°F (190°C).
2. Prepare the Chicken:
**1. Lay the chicken breasts flat on a cutting board. Use a sharp knife to slice a pocket into each chicken breast, being careful not to cut all the way through. The pocket should be large enough to stuff the filling.
**2. Season the inside of each chicken breast with a pinch of salt and pepper.
3. Prepare the Filling:
**1. In a mixing bowl, combine the chopped spinach, chopped sundried tomatoes, crumbled feta cheese, and shredded mozzarella cheese. Mix well to combine.
**2. Spoon the filling mixture into the pockets of each chicken breast, dividing it evenly between the two breasts.
4. Seal the Chicken:
**1. Carefully fold the chicken breasts over the filling to close the pockets.
**2. Use toothpicks to secure the edges of the chicken breasts, if needed, to prevent the filling from leaking out during cooking.
5. Marinate the Chicken:
**1. Place the stuffed chicken breasts in a shallow dish or a resealable plastic bag.
**2. Pour the sun-dried tomato vinaigrette dressing & marinade over the chicken breasts, making sure they are well coated.
**3. Cover the dish or seal the bag, and refrigerate for at least 30 minutes to allow the chicken to marinate.
6. Cook the Chicken:
**1. Remove the chicken breasts from the marinade and discard any excess marinade.
**2. Place the stuffed chicken breasts in a baking dish lined with parchment paper or lightly greased.
**3. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
7. Serv