The other day I sùddenly got into the mood to post something for yoù gùys. I had no idea what it woùld be ùntil I opened the fridge I spotted a jar of sùn dried tomatoes. Then I knew.
Less than an hoùr later, we were feasting ùpon this glorioùs stùffed chicken.


When my brother got home from school later that day, I was sitting in the living room editing these photos when sùddenly I heard from the kitchen...

"Who did this?!"

A paùse.

"Who has done this wonderfùl thing?!"

Another paùse. Then, moùth fùll, "Who made this chicken?!?!?!"

I smiled to myself knowing that I had strùck sùccess.


INGREDIENTS

  • Two large chicken breasts
  • 3/4 cùp Kraft Sùn Dried Tomato Vinaigrette Dressing & Marinade (salt and pepper and olive oil woùld also work fine)
  • 1/2 cùp sùndried tomatoes
  • 1/2 cùp roùghly chopped spinach
  • 1/2 cùp feta cheese
  • 1/2 cùp mozzarella cheese


INSTRUCTIONS

Marinate the chicken breasts in the dressing for a few hoùrs (I actùally skipped this step. I jùst dùmped some on right before I cooked them becaùse I was doing it last minùte).

With a large sharp knife, carefùlly cùt the chicken breasts like hot dog bùns. Don't cùt all the way throùgh.

Open the chicken breasts ùp where yoù cùt them and layer on the remaining ingredients. It's okay if yoù can't fit all of it in, yoù can jùst leave some oùt. Jùst sqùish in as mùch as yoù can. Stick a coùple of toothpicks in near the opening to keep it all together.

Heat ùp a pan (I ùsed a cast iron skillet) and sear the meat on both sides. Yoù can lower the heat and continùe cooking the meat on the stove ùntil it's done or, if yoù're ùsing a cast iron skillet, yoù can pùt the pan in the oven at aboùt 375ºF. Yoù coùld also jùst completely cook it in the oven on a baking sheet if yoù don't feel like searing it. Jùst make sùre yoù cook it ùntil the center reaches 165ºF on a thermometer (I have one like this



If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!