Two Cheese Mediterranean Stuffed Chicken

• 2 tablespoons olive oil
• 12 cup chopped onion
• 1 cup diced tomato
• 1 teaspoon minced garlic
• 1 (6 ounce) bag Baby Spinach
• 1 cup shredded part-skim mozzarella cheese
• 14 cup shredded parmesan cheese
• 4 medium boneless skinless chicken breast halves
• 2 teaspoons italian seasoning
• 12 cup low sodium chicken broth

1. Heat oil over medum heat in a nonstick skilled.
2. Add onion and cook, stirring until onions are tender, about 5 minute.
3. Stir in tomatoes and garlic.
4. Add spinach, cover and cook for about 3 minutes until spinach is soft.
5. Remove from heat.
6. Let cool slightly; stir in cheeses.
7. Heat oven to 375.
8. Begining in the center of the thicker end of the breast, insert a small knife horizontally, stopping about 1 inch from opposite end.
9. Open incision to create a 1 inch wide pocket and pack 1/4 of the filling mixture into each breast.
10. Season chicken with Italian seasoning blend and place in 13x9x2 inch baking dish.
11. Pour broth over chicken.
12. Cover loosely with foil and bake for 40 minutes; keep warm until served.

olive oil, onion, tomato, garlic, spinach, mozzarella cheese, parmesan cheese, chicken, italian seasoning, chicken broth

Taken from www.food.com/recipe/two-cheese-mediterranean-stuffed-chicken-120666 (may not work)