Italian Stuffed Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Love these served with a garlicky pasta, salad, and crusty bread! Ingredients:
2 t. olive oil |
1/2 c. chopped onion |
1 c. diced tomatoes |
1 t. minced garlic |
1 (6-oz.) bag baby spinach |
1 c. part-skim mozzarella cheese, shredded |
1/4 c. shredded parmesan |
4 boneless, skinless, medium chicken breasts |
2 t. italian seasoning |
1/2 c. chicken broth |
Directions:
1. Heat oil over medium heat in non-stick skillet.
2. Add onion and cook, stirring until onions are tender, about 5 minutes.
3. Stir in tomatoes and garlic.
4. Add spinach, cover and cook for about 3 minutes or until spinach is soft.
5. Remove from heat.
6. Let mixture cool slightly; stir in Mozzarella and Parmesan.
7. Heat oven to 375°F.
8. 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.
9. Season chicken and place in a 13-by-9-by-2-inch baking dish.
10. Pour broth over top.
11. Cover loosely with foil and bake 40 minutes.
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