Chicken Stuffed with Red Pepper Dip

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Serves 4:

4 boneless skinless chicken breasts
cup olive oil
Salt and black pepper to taste
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon dried crushed oregano
1 cup shredded mozzarella cheese

For the Red Pepper Dip:
1 tablespoon sundried tomatoes packed in oil
8 ounces feta cheese
3 ounces cream cheese
3 roasted red peppers
Pinch of crushed red pepper flakes
2-3 tablespoons olive oil
Freshly cracked black pepper, to taste

For the Balsamic Vinaigrette:
cup Balsamic vinegar
cup olive oil
1 tablespoon honey
teaspoon dried oregano

Preheat the oven to 400 F, 200 C.

Make the dip: Place the sundried tomatoes in a food processor and pulse until finely chopped. Crumble the feta and add it to the food processor along with all of the remaining dip ingredients. Process until smooth. (This dip can be made a few days ahead of time and stored in the refrigerator in an airtight container.)

Slice the chicken breasts in half horizontally taking care not to cut all the way through. This will create a pocket to hold the dip.
Place the chicken breasts on a baking sheet or oven safe dish. Cast iron pans are great for this recipe.
Drizzle olive oil over chicken and season with salt, pepper, paprika, cumin, and oregano.
Spread 2 tablespoons of the dip in the pocket of the chicken.
Top with cup shredded mozzarella cheese and secure with some toothpicks.
Bake the chicken for 25-30 minutes or until the internal temperature reaches 165 degrees F.
Remove from oven and allow to rest 5 minutes. Spoon any of the dip that oozed out back into the chicken.
Add all of the Vinaigrette ingredients to the bowl and whisk well until emulsified.
Pour over the chicken and serve.
Roasted Asparagus goes great with this chicken. Enjoy!

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