Mushroom-Stuffed Chicken Breasts With Tomato Sauce

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2 teaspoons olive oil, divided

1/2 cup chopped onion

1 cup sliced mushrooms

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

2 tablespoons grated Asiago or Parmesan cheese

1/2 teaspoon dried Italian seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

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

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