Stuffed Chicken Breasts with Vegetable Rice

Preheat oven to 350°F. Line a baking sheet with foil; set aside. Using a sharp knife, cut each chicken breast half horizontally through the thickest portion to, but not through, the opposite side. Lay each breast open.

In a small food processor combine spinach, basil, 2 tablespoons of the cheese, and the 1 tablespoon oil. Cover and process until well mixed. Spread mixture onto cut surfaces of chicken and fold closed; set aside.

In a medium saucepan heat the 2 teaspoons oil over medium heat. Add mushrooms, onion, and garlic; cook for 5 to 6 minutes or just until mushrooms are tender, stirring occasionally. Stir in rice; cook and stir for 1 minute more. Add broth, Italian seasoning, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in tomatoes. Cover and let stand for 5 minutes.

Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Cook chicken in hot skillet for 4 to 5 minutes or until brown, turning once. Place chicken on the prepared baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink (170°F). Sprinkle with the remaining 2 tablespoons cheese. Serve chicken with rice mixture.