Shelly's Recipe

MUSHROOM STUFFED CHICKEN BREASTS WITH TOMATO SAUCE

Category: Chicken

2 tsp olive oil, divided
1/2 cup chopped onion
1 cup sliced mushrooms
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
2 tbsp grated Asiago or parmesan cheese
1/2 tsp dried Italian seasoning
1/4 tsp salt and pepper
4 (6 oz) boneless, skinless chicken breasts
1/2 cup chicken broth
1 (14.5 oz) can diced tomatoes with basil, garlic and oregano, drained

Saute onion in 1 tsp olive oil in a pan for 2 minutes. Add mushrooms and saute for 3 minutes. Stir in spinach; remove from heat. Stir in cheese, seasoning, salt and pepper.

Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff about 1/4 cup mushroom mixture into each pocket. Close and seal with a toothpick. Wipe skillet with a paper towel.

Heat remaining oil in pan and cook chicken 2 minutes on each side or until browned. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Remove from pan. Reduce sauce in pan by simmering about 5 minutes. Serve over chicken. Serves 4