Healthy Stuffed Chicken Breasts

This stuffed chicken breast is an easy and light main dish. You can make the mushroom/spinach mixture the night before and refrigerate. Let it come to room temperature before using. You can also use the filling to stuff chicken leg quarters, just lift up the skin and push the spinach mixture inside.  4 boneless, skinless chicken breasts½ lb. fresh mushrooms½ lb. fresh spinach, washed and drained 4 Tbsp. light tasting olive oil½ cup chopped onion 2 cloves garlic, crushed½ tsp. crushed oregano leaves pinch of black pepper 1 tsp. salt (optional)¼ cup chicken broth Rinse, pat dry and chop mushrooms. Set aside. Barely wilt spinach by steaming it in a minimum of water for a few minutes. Drain well, squeezing out excess water. Chop (should make about ½ cup). Set aside. In a large Meanwhile, flatten each chicken breast, placing them between 2 sheets