Sun Dried Tomato, Spinach, & Cheese Stuffed Chicken Breast

Ingredients

2small chicken breasts, boneless and skinless
1/2 cupsun dried tomato, cut into strips (oil packed. Use enough to cover the chick)
4 slicesmozzarella cheese (or other melting cheese of choice)
Handfulspinach leaves
2 tspolive oil
Italian Dressing:
1 tbspDijon Mustard
1 tbspwhite wine vinegar or lemon juice
1/2 tspsugar
2 tspolive oil
1/2 tspbasil and/or oregano and red pepper flakes
Salt & Pepper

1

Preheat oven to 350.F
2

Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.
3

Cut a pocket into each chicken breast, taking care not to cut all the way though
4

Coat the chicken (inside and out) with the Italian Dressing
5

Place the chicken on work surface. Stuff with sun dried tomato, top with cheese then finish with the spinach leaves. Just stuff in as much as you can.
6

Seal with a toothpick (just stick them in on the diagonal)
7

Heat oil in a ovenproof skillet over high heat. Add chicken and cook for 1/2 minutes on each side, or until golden.
8

Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooke dthrough.
9

Rest for 3 minutes before serving, drizzled with the juices in the skillet.