Stuffed Chicken Breasts with Vegetable Rice

Directions

1. Preheat oven to 350 degrees 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.
2. 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.
3. 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.
4. 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 degrees F). Sprinkle with the remaining 2 tablespoons cheese. Serve chicken with rice mixture.