Two large chicken breasts
3/4 cup Sun Dried Tomato Vinaigrette Dressing (salt and pepper and olive oil work too)
1/2 cup sundried tomatoes
1/2 cup roughly chopped spinach
1/2 cup feta cheese
1/2 cup mozzarella cheese

Marinade the chicken breasts in the dressing for a few hours. With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don’t cut all the way through. Open the chicken breasts up where you cut them and layer on the remaining ingredients. Stick a couple of toothpicks in near the opening to keep it all together.
Heat up a pan (I used a cast iron skillet) and sear the meat on both sides. You can lower the heat and continue cooking the meat on the stove until it’s done or, if you’re using a cast iron skillet, you can put the pan in the oven at about 375ºF. You could also just completely cook it in the oven on a baking sheet if you don’t feel like searing it. Just make sure you cook it until the center reaches 165ºF on a thermometer.

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