2 1/2 pounds Boneless Skinless Chicken Breast
Marinade
1/3 cup Olive Cart Honey Ginger White Balsamic
2/3 cup, 1 Tbsp Olive Cart
Scarborough Fare Olive Oil
2 garlic cloves, crushed
1 tsp salt
1/2 tsp pepper
Stuffing
4 oz cream cheese, softened
1/2 cup Olive Cart Michigan Cranberry Orange Chutney
1 cup spinach, chopped
1/2 small onion, diced
1/2-1 tsp Olive Cart Habanero Garlic Heat
Make It
Cut chicken breast down center creating a well for stuffing. Put in a gallon bag along with all marinade ingredients. Chill 1-2 hours. Saute onions and spinach in 1 tbsp of the oil. Cool. Combine with remaining ingredients. In a deep pan, stuff the chicken with chutney mixture. Cook on 350 for 45 minutes.
