Recipe #4: Two-Cheese Mediterranean Stuffed Chicken

Source:  ???

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 Parmesan cheese
4 boneless, skinless medium chicken breast halves
2 tsp Italian seasoning blend
1/2 cup chicken broth

Heat oil over medium heat in a nonstick skillet.  Add onion and cook, stirring until onion 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 cool slightly; stir in cheeses.

Heat over to 375 degrees.  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.

Filling after adding cheese:  Yummy!

Season chicken with Italian seasoning blend and place in 13 x 9 x2-inch baking dish.  Pour broth over chicken. 

Cover loosely with foil and bake for 40 minutes; keep warm until served.

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Variations:  I used canned diced tomatoes instead of fresh.

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Ratings
Special Ingredients Needed:   None. 
Ease of Preparation:  Average.
Taste:   My husband and I both liked this.  The kids were leery of the filling.  I think they tried to scrape it out but were stopped by my husband.
Overall:  8 out of 10