Shelly's Recipe

ITALIAN STUFFED CHICKEN BREASTS

Category: Chicken

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

Heat oil over medium heat in non-stick skillet. Add onion and cook, stirring until onions are tender, about 5 minutes. Stir in tomatoes and garlic. Add spinach, cover and cook for about 3 minutes or until spinach is soft. Remove from heat. Let mixture cool slightly; stir in Mozzarella and Parmesan.

Heat oven to 375. 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. Season chicken and place in a 13 x9 inch baking dish.

Pour broth over top and bake until chicken is done.