Italian Cream Cheese Stuffed Chicken Breasts

(Courtesy of Brian Blank)


Ingredients:
1 cup Italian salad dressing
2 chicken breasts, raw
1/2 brick cream cheese
1 tsp. garlic salt 
1 tsp. oregano 
Splash of chardonnay
1/2 c. shredded mozzarella cheese


Directions:
Marinate the chicken breasts in the Italian salad dressing and chardonnay overnight (either in a bowl that is covered with plastic wrap or in a ziploc bag).  


Preheat oven to 350 degrees.  Spray a baking sheet with cooking spray.  Place the chicken breasts on the baking sheet.  Bake, uncovered, for 30-45 minutes, until cooked through.  


In a small bowl, mix together the cream cheese, garlic salt and oregano until it is incorporated.


Cut each of the chicken breasts along the side (butterfly the chicken breast).  Spread the cream cheese mixture on the cut side of the chicken breast.  Close the butterflied chicken breast.  Spread more cream cheese mixture on top of the chicken breast.  Sprinkle the mozzarella cheese on top of the chicken breast.  Bake a few more minutes allowing the cheese to melt.  


Note: This is an awesome recipe that I crave almost weekly.  It could also be done on the grill (using a foil packet after the cream cheese mixture is added).  I also added some of the cream cheese mixture to homemade mashed potatoes and it was delicious.  I hope you all enjoy this recipe!!!!!!

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