Mushroom-Stuffed Chicken Breasts with Tomato Sauce

Ingredients

• 2 teaspoons olive oil, divided
• 1/2 cup chopped onion
• 1 cup sliced mushrooms
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 tablespoons grated Asiago or Parmesan cheese
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 cup fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, drained

Preparation

1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion; sauté 2 minutes. Add mushrooms; sauté 3 minutes. Stir in spinach; remove from heat. Stir in cheese, Italian seasoning, salt, and pepper.
2. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 1/4 cup mushroom mixture into each pocket. Close opening with a wooden pick.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Remove chicken from pan. Cook sauce until reduced to 1 cup (about 5 minutes).