Two-Cheese Stuffed Chicken

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

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 9×13 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.

Dairy Council of Utah/Nevada

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