Italian Stuffed Chicken Breasts Recipe

Ingredients

• 2 t. olive oil
• 1/2 c. chopped onion
• 1 c. diced tomatoes
• 1 t. minced garlic
• 1 (6-oz.) bag baby spinach
• 1 c. part-skim mozzarella cheese, shredded
• 1/4 c. shredded Parmesan
• 4 boneless, skinless, medium chicken breasts
• 2 t. Italian seasoning
• 1/2 c. chicken broth

Instructions

1. Heat oil over medium heat in non-stick skillet.
2. Add onion and cook, stirring until onions are tender, about 5 minutes.
3. Stir in tomatoes and garlic.
4. Add spinach, cover and cook for about 3 minutes or until spinach is soft.
5. Remove from heat.
6. Let mixture cool slightly; stir in Mozzarella and Parmesan.
7. Heat oven to 375°F.
8. Beginning in the center of the thicker end of the breast, insert a small knife horizontally, stopping about 1-inch from opposite end. Open incision to create a 1-inch wide pocket and pack 1/4 of the filling mixture into each breast.
9. Season chicken and place in a 13-by-9-by-2-inch baking dish.
10. Pour broth over top.
11. Cover loosely with foil and bake 40 minutes.