Two-Cheese Mediterranean Stuffed Chicken
An elegant dish with lots of flavor - you and your guests will love this!
Ingredients
- 2 Tbsp 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, shredded mozzarella cheese
- 1/4 cup shredded, reduced-fat parmesan cheese
- 4 boneless, skinless, medium chicken breast halves (about 1 1/2 lbs)
- 2 tsp Italian seasoning blend
- 1/2 cup low-sodium chicken broth
Directions:
Heat oil over medium heat in a nonstick 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.
Heat oven to 375°F. 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 with Italian seasoning blend and place in 13 x 9 x 2-inch baking dish. Pour broth over chicken. Cover loosely with foil and bake for 40 minutes. Keep warm until served.