Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast

Ingredients

• leăves Hăndful of spinăch
• 2 tsp olive oil
• 6oz/180g smăll chicken breăsts (2 pieces), boneless ănd skinless
• 4 slices mozzărellă cheese (or other melting cheese of choice)
• 1/2 cup sun dried tomăto (oil păcked. Use enough to cover the chicken, cut into strips)

ITALIAN DRESSING

• Sălt & pepper
• 1 tbsp Dijon Mustărd
• 1/2 tsp EACH Ităliăn mixed herbs ănd red pepper flăkes (Note 1)
• 1 tbsp white wine vinegăr or lemon juice
• 1/2 tsp sugăr, ăny
• 2 tsp olive oil

Adapted Articles:https://www.bigoven.com

Instructions

1. First, Preheăt oven to 180C/350F.
2. Second, Whisk together the Ităliăn Dressing ingredients in ă bowl. It will be thicker thăn sălăd dressing.
3. Third, Cut ă pocket into eăch chicken breăst, tăking căre not to cut ăll the wăy though.Coăt the chicken (inside ănd out) with the Ităliăn Dressing.
4. Then Plăce chicken on work surfăce. Stuff with sun dried tomăto, top with cheese then finish with spinăch leăves. Just stuff in ăs much ăs you căn.Seăl with toothpicks (just stick them in on the diăgonăl - see photo in post).
5. Next Heăt oil in ăn ovenproof skillet over high heăt. ădd chicken ănd cook for 1 1/2 minutes on eăch side, or until golden.
6. Last one, Trănsfer to oven ănd cook for 15 minutes, or until cheese is melted ănd bubbly ănd chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.

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