Grilled Fresh Spinach Salad-Stuffed Chicken

• 3 cups tightly packed baby spinach leaves, coarsely chopped
• 1 cup ATHENOS Traditional Crumbled Feta Cheese
• 16 cherry tomatoes, quartered
• 2/3 cup KRAFT Zesty Italian Dressing, divided
• 8 small boneless skinless chicken breasts (2 lb.)

1. Heat grill to medium-high heat.
2. Toss spinach with cheese, tomatoes and 1/4 cup dressing; reserve half the spinach mixture.
3. Make cut in one long side of each chicken breast, being careful to not cut through to opposite side.
4. Stuff pockets evenly with remaining spinach mixture.
5. Grill chicken 5 to 7 min.
6. on each side or until done (165 degrees F), brushing occasionally with remaining dressing.
7. Serve topped with reserved spinach mixture.

tightly packed baby spinach leaves, feta cheese, tomatoes, italian dressing, chicken breasts

Taken from www.kraftrecipes.com/recipes/grilled-fresh-spinach-salad-stuffed-chicken-165973.aspx (may not work)