Easy Cheesy Sundried Tomato Stuffed Chicken
Cook Time: 25 minutes ( this can be shortened if you cook at a higher temp.)
1 chicken breast (thick enough to cut a pocket into)
1 small piece of kale (torn into bite sized pieces)
handful of chopped almonds (about 11)
2 T. feta cheese
1 T. reduced fat cream cheese
1 T. and 1 tsp. sundried tomato basil and garlic salad dressing
Oil for the pan about 1/2 a T.
Mix together the softened feta and cream cheese with the chopped almonds, kale and 1 T. of dressing.
Slice your piece of chicken creating a pocket but not all the way through.
Stuff the chicken with your mixture.
Season with salt and pepper. Then cook over a low to medium heat with a little bit of oil in the pan until cooked all the way through. I didn't have toothpicks to hold this together ( another thing I need to add to my kitchen staples list) But I just made sure I packed the mixture in really tight into the chicken and it worked out just fine. I also cooked the chicken covered so I wouldn't have to do a lot of maneuvering because I knew that would cause the filling to fall out. Once it is cooked all the way through top with the last tsp. of dressing let it sit for a minute and enjoy!
Seriously there are not many dishes that I immediately want to make again right away but this is going back on the list so I can share it with my roommate. It was so simple and amazing. Not time consuming at all and relatively healthy. Some sort of magic happened in that pan today, the chicken was perfectly tender ( mostly because I know I didn't rush it to cook) the cheese was the perfect amount of creaminess, and the crunch of the almonds was enough to make my mouth water. But the real magic came with the flavor of the sundried tomato dressing yum yum YUMMMM!