Fontina Chicken with Spinach and Roasted Red Peppers

Fontina Chicken with Spinach and Roasted Red Peppers

Boneless skinless chicken breasts
Fontina cheese - sliced
Jar Roasted Red Peppers - chopped into bite size pieces
Fresh baby spinach (*JR likes to use a box of frozen creamed spinach)

Butterfly each chicken breast and pound it out so that it is even. Fill with sliced cheese, spinach, and the roasted red peppers. Generously salt and pepper the outside of each chicken breast. In a large skillet brown each chicken breast on both sides. Transfer to a cookie sheet covered in foil (for easier clean up) and sprayed with PAM. Finish cooking in a 350 degree oven.