Source: dLife

Chicken breasts stuffed with a mixture of spinach, onions, and mushrooms.

Servings

2 tsp olive oil , divided
0.5 cup fresh chopped onion
1 cup fresh mushroom slices
10 oz frozen chopped spinach , thawed drained, and squeezed dry
0.25 tsp black pepper
0.5 cup low sodium chicken broth
1 oz Cheese, asiago, fresh, shredded
24 oz boneless skinless chicken breasts , 4 halves, 6 oz each
1.75 cup canned diced tomatoes, with basil and garlic
2 tbsp fresh basil

1 Heat 1 tsp olive oil in a large nonstick skillet over medium heat. Add the onions and saute for 2 minutes. Add the mushrooms and saute for 3 minutes. Stir in spinach and remove from heat. Stir in cheese seasonings and pepper.
2 Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff each chicken breast equally with spinach mixture. Close opening with a wooden toothpick.
3 Heat 1 tbsp of oil in a large nonstick skillet over medium-high heat. Add the chicken; cook for 2 minutes on each side or until browned.
4 Stir in broth and tomatoes, bringing to boil. Cover and reduce heat. Simmer for 12 minutes or until chicken is done. Remove chicken from pan. Cook sauce until reduced to 1 cup (about 5 minutes). Serve.