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Categories:
chicken breasts light cream cheese frozen spinach red pepper sundried tomatoes Feta cheese Cavenders garlic salt oregano olive oil butchers kitchen
Viewed: 45 - Published at: 7 years agoIngredients
- 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
Method
- Mix cream cheese, spinach, roasted red peppers, Greek seasoning, garlic salt & oregano until blended.
- Spread onto chicken breasts.
- Evenly top with sundried tomatoes and feta cheese.
- Roll up from the small side and secure with twine or toothpick.
- Sear one side (seam side up) over medium heat in olive oil until brown.
- Transfer to baking dish.
- Bake in 350 degree oven for 30-40 minutes.
