Spinach Tomato & Feta Stuffed Chicken Breast

• 2 (8oz) Skinless, Boneless Chicken Breasts
• 2 oz Chopped Spinach
• 1/3 cup (about 6) Diced Sun-Dried Tomatoes
• 1/3 cup Crumbled Feta Cheese
• 1/4 tsp Black Pepper (Divided)
• 1/2 tsp Salt (Divided)
• 2 clove Minced Garlic

1. (Optional) Marinate chicken breasts 1-24 hours.
2. Keep the marinade.
3. Preheat oven to 400
4. Heat a large skillet over medium-high heat and coat with cooking spray.
5. Saute garlic for 1 minute.
6. Add 1/4 tsp salt, 1/8 tsp pepper, tomatoes, and spinach.
7. Saute until moisture evaporates.
8. Remove from heat and stir in feta cheese.
9. Cut a horizontal slit through thickest portion of both chicken breasts creating a pocket.
10. (Do NOT cut all the way through)
11. Stuff 1/2 of the mixture into each pocket.
12. Brush marinade over each side of the chicken breasts.
13. Sprinkle remaining 1/4 tsp salt and 1/8 tsp pepper over chicken.
14. Bake about 25 minutes.

chicken breasts, spinach, tomatoes, feta cheese, black pepper, salt, garlic

Taken from cookpad.com/us/recipes/352552-spinach-tomato-feta-stuffed-chicken-breast (may not work)