1 (6-ounce) container Greek yogurt
½ teaspoon Morton salt
¼ teaspoon McCormick black pepper
1 cup Sargento® Chef Blends™ Shredded 6 Cheese Italian
1 tablespoon Land O Lakes butter
1 red bell pepper, seeded and thinly sliced
½ white onion, thinly sliced
1 cup Green Giant sliced mushrooms
2 cloves garlic, minced
4 boneless Tyson skinless chicken breasts
Preheat the oven to 350° F. In a small bowl, combine the Greek yogurt, salt and pepper. Transfer half of the yogurt to another small bowl and mix it with the cheese. Set them both aside.
Melt the butter in a medium skillet over medium heat. Add the pepper, onion, and mushrooms and cook for about 10 minutes or until the vegetables are tender. Stir in the garlic, cook for 1 minute and then remove from the heat to cool.
Meanwhile, use a paring knife to cut a deep pocket on the side of each chicken breast. Divide the cheese and yogurt mixture equally and spoon it into the pockets. Next, take the yogurt mixture with just the salt and pepper and coat the chicken breasts. Now, divide the sauteed veggies and stuff them into the pockets on top of the cheese mixture. Place the chicken breasts on a rimmed baking dish or pan that has been coated with nonstick cooking spray or parchment. Cook for 30 to 35 minutes, to until the chicken is cooked through.
Source : allrecipes.com