Stuffed Chicken with Spinach, Roasted Pepper and Cheese

This weekends meal was inspired by watching the food network. I always wanted to pound a chicken breast but all the recipes I see are not all that quick or healthy. I wanted NO frying, flouring or egging. So I tried this recipe and got a 5 star review from my biggest food critic (FRANK my loving husband). Ingredients: 1 Package of Chicken Breasts 4-6 oz Balsamic Vinegar 1 tsp Ms. Dash (Tomato Basil Garlic Seasoning) Dash of Grated Parmesan Cheese 1 Small Bag Baby Spinach 1 Small Jar Roasted Red Pepper (rinsed) Fresh sliced Part Skim Mozzarella Cheese (Polly O) Preheat Oven to 400 degrees. Take your chicken breast and slice it butterfly style (not all the way through). Take your chicken and place it in a Ziploc bag. Using a mallet or a frying pan pound the chicken breast till it is thin. In a small bowl combine your vinegar, seasoning, and cheese, stir together. Take a basting brush and brush your pounded chicken with the dressing. Keeping your chicken butterflied stack a few pieces of baby spinach, a small slice of roasted pepper, and your mozzarella to one side of your chicken. Fold the other half of the chicken and close (if you want you can seal it with a toothpick). Place your stuffed chickens on a PAM sprayed baking dish. If you have more dressing coat the rest of the pieces and bake. Total baking time is about 35 minutes.