• 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 (approx. 1.5 lbs)
• 2 tsp Italian seasoning blend
• 1/2 cup low-sodium chicken broth

Heat oil over medium heat in a nonstick 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.

Heat oven to 375°. 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.

Season chicken with Italian seasoning blend and place in 13 x 9 x 2-inch baking dish. Pour broth over chicken. Cover loosely with foil and bake for 40 minutes; keep warm until served.

Recipe courtesy of 3-Every-Day™ of Dairy