Baked Stuffed Chicken with Roasted Grape Tomatoes

Ingredients:

• 4 large boneless skinless chicken breasts
• 1/2 cup cream cheese, softened
• 4 oz spinach, wilted
• 5 tbs garlic oil, divided
• 1 cup cornflakes crumbs
• 2 cups grape tomatoes
• salt and pepper to taste

Directions:

1. Preheat the oven to 375.
2. Cut a pocket in the chicken breast right in the center, being careful not to pierce through the other side.
3. Mix together the cream cheese and spinach. Evenly divide the cream cheese mixture and stuff the pockets.
4. Cover the chicken breasts with salt and pepper and 2 tbs of the garlic oil.  Coat evenly with cornflake crumbs and place evenly spaced out on a baking sheet.
5. Bake for 30 minutes.  Remove and spread the tomatoes over the baking sheet and bake for another 20-30 minutes or until the juices in the chicken run clear.