Tomato-Feta Stuffed Chicken & Peppers

1. 1

   Heat oven to 400 degrees F.

2. 2

   Combine half the cheese and 1/4 cup tomatoes.

3. 3

   Make horizontal cut in 1 long side of each chicken breast to make pocket, being careful to not cut all the way through to opposite side of breast.

4. 4

   Spoon cheese mixture evenly into chicken pockets; press cut sides of breasts together to seal pockets.

5. 5

   Place in 13x9-inch baking dish sprayed with cooking spray.

6. 6

   Brush with 2 Tbsp.

7. 7

   dressing.

8. 8

   Bake 20 to 25 min.

9. 9

   or until chicken is done (165 degrees F).

10. 10

    Meanwhile, heat 1 Tbsp.

11. 11

    dressing in large skillet on medium heat.

12. 12

    Add peppers; cook and stir 4 to 5 min.

13. 13

    or until tender.

14. 14

    Remove from skillet.

15. 15

    Add remaining dressing and garlic to skillet; cook and stir 1 min.

16. 16

    Add remaining tomatoes and crushed red pepper; cook and stir 2 min.

17. 17

    or until heated through.

18. 18

    Serve chicken topped with tomato sauce, peppers and remaining cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.