Red Bell Pepper-Spinach Stuffed Chicken Breasts

• 6 boneless skinless chicken breast halves
• 1/4 cup honey mustard
• 2 tablespoons mayonnaise
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cups shredded mozzarella cheese
• 1 1/2 cups fresh spinach, chopped
• 1 medium red bell pepper, finely chopped
• 3 garlic cloves, minced
• 3/4 teaspoon fresh ground black pepper
• 1 teaspoon dried rosemary
• 3/4 cup grated parmesan cheese

1. Cut a pocket horizontally into each breast half. Place chicken in a large glass baking dish.
2. In a small bowl, combine mustard, mayonnaise, oil, vinegar, parsley, oregano, and basil; mix well.
3. Pour mustard mixture over chicken; cover and refrigerate for 30 min (up to 3 hrs.).
4. Heat oven to 375u0b0F.
5. Line a large baking pan with foil and sray with nonstick cooking spray.
6. In a medium bowl, combine mozzarella cheese, spinach, bell pepper and garlic; mix well.
7. Stuff 1/6 of mixture into each chicken breast pocket.
8. Sprinkle with salt, pepper, and rosemary.
9. Bake for 20 minute.
10. Sprinkle chicken with Parmesan cheese and bake and additional 5-10 min or until juices run clear.

chicken, honey mustard, mayonnaise, olive oil, red wine vinegar, parsley, oregano, basil, mozzarella cheese, fresh spinach, red bell pepper, garlic, fresh ground black pepper, rosemary, parmesan cheese

Taken from www.food.com/recipe/red-bell-pepper-spinach-stuffed-chicken-breasts-173858 (may not work)