Two-Cheese Mediterranean Stuffed Chicken Makes 4 servings
Ingredients 2 tbsp. olive oil 1/2 cup onion, chopped 1 cup tomatoes, diced 1 tsp. garlic, minced 1 (6 ounce) bag of baby spinach 1 cup part-skim Mozzarella cheese, shredded 1/4 cup Parmesan cheese, shredded 4 boneless, skinless medium chicken breast halves (approximately 1 1/2 pounds) 2 tsp. Italian seasoning blend 1/2 cup low-sodium chicken broth Directions Heat oil over medium heat in 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 degrees Fahrenheit. 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 2-inch baking dish. Pour broth over chicken. Cover loosely with foil and bake for 40 minutes; keep warm until served. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
