Stuffed Chicken Breast! Very easy and absolutely delicious!

Serving size 1 Breast

NOTE: This is for 1 Breast. You would simply double or multiply by 4, etc. depending on how many you would like to prepare.

INGREDIENTS

·      1 Chicken Breast. You will want it to be large and thick to accommodate stuffing.

·       Cream Cheese. Approximately ¼ Cup.

·       Black Olives, sliced. 1-2 TBSP.  (I use Vigo Calamata Olives, but you can use whatever you prefer.  Calamata Olives have more kick to the taste)

·       Artichoke Hearts. Chopped. 1-2 TBSP.  (I use Reese but you can use any brand)

·       Sun Dried Tomatoes. Julienne cut and chopped. 1-2 TBSP.

Spinach Approximately 1 Cup. Chopped

·       Parmesan Reggiano Cheese. 1 TBSP.  (feel free to substitute with any Italian cheese)

·       McCormicks Grill Mates Brown Sugar Bourbon seasoning. (you can substitute with barbecue seasoning as well, or any steak seasoning). This Brown Sugar seasoning is out of this world!

Chicken Stock - 1 cup (Optional)

 DIRECTIONS

·      Preheat oven to 350

·      Carefully cut into the Chicken Breast, creating a pocket. Be careful not to cut to deep. You want to leave approximately and inch on the back side. Cut as well from the thicker side of the Breast.

·      In a bowl. Mix together all remaining ingredients with the exception of the seasoning.

·      Stuff the Chicken Breast with the prepared mixture just enough so that you can close the pocket.  Place toothpicks along the side of the Breast to help keep it sealed as much as possible Note, it will not completely seal which is absolutely fine.

·      Sprinkle the top of the Breast with the seasoning.  Covering it completely.

·      Place in baking dish. Cover with tin foil and back for 20 minutes.

·      Remove the tin foil and back another 30 or so minutes. Perhaps slightly less or more. You’ll be able to tell when it is done! Remove the toothpicks. Pour the Chicken Stock over the Breast, if desired. This just adds a bit more moisture to the dish!

BON APPETIT!