Two Cheese Stuffed Chicken

2 TB olive oil 1/2 c. chopped onion 1 c. diced tomatoes, peeled 1 tsp. minced garlic 1 pckg. (6 oz) baby spinach 1 c. part-skim shredded Mozzarella cheese 1/4 c. shredded Parmesan cheese 4 boneless, skinless medium chicken breasts (approx 1.5 lbs.) 2 tsp. Italian seasoning 1/2 c. chicken broth

Preheat oven to 375 degrees F. Heat oil over medium heat in a non-stick 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 cheeses. Make a slit horizontally in each chicken breast; beginning in center of the thicker end of the chicken breast, insert a small knife horizontally and cut to about 1 inch from opposite end. Open slit to create a 1-inch-wide pocket. Pack 1/4 of the cheese and spinach mixture into pocket. Place chicken in 9x13 baking dish, pour chicken brother over top. Sprinkle with Italian seasoning. Cover with foil and bake for 40 minutes. Serve on a bed of rice pilaf. Serves 4. **Amy's notes. Okay, don't be too worried about the cut in the chicken. Just make a pocket. I just thought I'd include the specifics if you really wanted to be a professional! :)