"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

SUN DRIED TOMATO, SPINACH & CHEESE STUFFED CHICKEN Recipe

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This recipe for SUN DRIED TOMATO, SPINACH & CHEESE STUFFED CHICKEN, by , is from GRAMMAS FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gramma

Category:
Category:

Ingredients:  
Ingredients:  
CHICKEN
6 oz small chicken breasts (2 pieces), boneless and skinless
1/2 cup sun dried tomato (oil packed. Use enough to cover the chicken, cut into strips)
4 slices mozzarella cheese ( or other melting cheese of choice)
Spinach leaves - handful
2 teaspoons olive oil

ITALIAN DRESSING
1 tablespoon Dijon Mustard
1 tablespoon white wine vinegar or lemon juice
1/2 teaspoon sugar
2 teaspoon olive oil
1/2 teaspoon each Italian mixed herbs and red pepper flakes
(can use whatever dried herbs you have - thyme, oregano, parsley, basil)
Salt & Pepper


Directions:
Directions:
Preheat oven to 350. Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.

Cut a pocket into each chicken breast, taking care not to cut all the way through. Coat the chicken (inside and out) with the Italian Dressing. Place chicken on work surface. Stuff with sun dried tomato, top with cheese then spinach leaves. Just stuff in as much as you can. Seal with toothpicks.

Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden.

Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.

Can be servee with angel hair pasta with olive oil and garlic or rice.

 

 

 

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