Stuffed Chicken Breasts

Name: Stuffed Chicken Breasts
Ingredients: 8 chicken breasts, pounded out thin; 1 (8 ounce) package light cream cheese, room temp; 1 (8 ounce) package frozen spinach, drained; 14 cup roasted red pepper, chopped; 14 cup sundried tomatoes, julienned; 1 cup feta cheese, chopped up; 1 tablespoon Cavenders All Purpose Greek Seasoning; 1 teaspoon garlic salt; 1 tablespoon oregano; olive oil, for searing; butcher's kitchen twine or toothpicks for securing chicken

11 ingredients

7 steps

Ingredients

8 chicken breasts, pounded out thin
1 (8 ounce) package light cream cheese, room temp
1 (8 ounce) package frozen spinach, drained
14 cup roasted red pepper, chopped
14 cup sundried tomatoes, julienned
1 cup feta cheese, chopped up
1 tablespoon Cavenders All Purpose Greek Seasoning
1 teaspoon garlic salt
1 tablespoon oregano
olive oil, for searing
butcher's kitchen twine or toothpicks for securing chicken

Directions

1

Mix cream cheese, spinach, roasted red peppers, Greek seasoning, garlic salt & oregano until blended.
2

Spread onto chicken breasts.
3

Evenly top with sundried tomatoes and feta cheese.
4

Roll up from the small side and secure with twine or toothpick.
5

Sear one side (seam side up) over medium heat in olive oil until brown.
6

Transfer to baking dish.
7

Bake in 350 degree oven for 30-40 minutes.