Greek Cream Cheese-Stuffed Chicken

Ingredients

• 6 ounce olives black chopped canned
• 8 ounce whipped cream cheese 
• 0.8 cup feta cheese crumbled
• 0.3  onion chopped
• 6  chicken breast halves boneless skinless to taste
• 0.3 cup pkt spinach fresh chopped
• 1  tomatoes diced

Equipment

• bowl
• grill
• kitchen thermometer
• aluminum foil

Directions

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
3. Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
4. Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).