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Two-Cheese and Spinach Stuffed Chicken




Source of Recipe


ksl.com


List of Ingredients




2 tablespoons olive oil
1/2 cup chopped onion
1 cup diced tomatoes, peeled
1 teaspoon minced garlic
1 package (6 oz.) baby spinach
1 cup part-skim shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
4 boneless, skinless medium chicken breasts (approx. 1.5 lbs)
2 teaspoons Italian seasoning
1/2 cup chicken broth


Recipe



Preheat oven to 375 F. Heat oil over medium heat in a 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 until spinach is soft. Remove from heat.

Let mixture cool slightly; stir in Mozzarella and Parmesan cheese.

Make a slit horizontally in each chicken breast; beginning in center of the thicker end of the chicken breast, insert a small knife horizontally and cut to about 1 inch from opposite end. Open slit to create a 1-inch-wide pocket. Pack 1/4 the cheese and spinach mixture into pocket.

Place chicken in 9x13 baking dish, pour chicken broth over top. Sprinkle with Italian seasoning. Cover with foil and bake for 40 minutes. Serve on a bed of rice pilaf. Serves 4.