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
How to Make It
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.
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.
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).
I made this(except I didn't have the spinach) for myself and my two preschoolers. I will definitely be making this in the future. This is a good everyday lunch or dinner meal. I made it with lemon asparagus, cottage cheese, and bread for a lite lunch. The kids liked shaking extra parmesan on their chicken. The bread helped soak up the left over sauce.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!