Stuffed Chicken Breasts

• 8 chicken breasts, pounded out thin
• 1 (8 ounce) package light cream cheese, room temp
• 1 (8 ounce) package frozen spinach, drained
• 14 cup roasted red pepper, chopped
• 14 cup sundried tomatoes, julienned
• 1 cup feta cheese, chopped up
• 1 tablespoon Cavenders All Purpose Greek Seasoning
• 1 teaspoon garlic salt
• 1 tablespoon oregano
• olive oil, for searing
• butcher's kitchen twine or toothpicks for securing chicken

1. Mix cream cheese, spinach, roasted red peppers, Greek seasoning, garlic salt & oregano until blended.
2. Spread onto chicken breasts.
3. Evenly top with sundried tomatoes and feta cheese.
4. Roll up from the small side and secure with twine or toothpick.
5. Sear one side (seam side up) over medium heat in olive oil until brown.
6. Transfer to baking dish.
7. Bake in 350 degree oven for 30-40 minutes.

chicken breasts, light cream cheese, frozen spinach, red pepper, sundried tomatoes, feta cheese, cavenders, garlic salt, oregano, olive oil, butchers kitchen

Taken from www.food.com/recipe/stuffed-chicken-breasts-415823 (may not work)