Spinach Artichoke Stuffed Chicken

4 chicken breasts

Pinch of salt, pepper, dried basil, dried oregano, red pepper flakes

2 oz cream cheese (¼ of a block)

5 oz frozen spinach, thawed & drained

1 cup (about 6 oz jar) artichoke hearts, chopped

¼ cup shredded mozzarella 

¼ cup freshly grated Parmesan 

2 cloves garlic, minced

1 tsp onion powder 

½ tsp salt

½ tsp pepper

Preheat oven to 350 degrees. Combine your cream cheese, spinach, artichoke hearts, cheese, garlic, s&p in a bowl. Make a lengthwise slit down the side of the chicken breasts making sure not to cut all the way through. Stuff your chicken breasts with the mixture. Rub one side with tsp of olive oil and sprinkle with s&p, basil, oregano, red pepper. Heat 1 tbsp oil in a pan and then add your chicken, seasoned side down. Reduce heat to low-medium. Add tsp olive oil and seasonings to top (unseasoned) side of chicken. Cook on low-medium heat, 10 mins per side. Then, stick your pan into the oven and cook another ~15 mins while you work on your sides. (You can lift the top side of the chicken to check the inside and make sure it’s thoroughly cooked. Meat should be white and the filling hot and bubbling.) Let rest a few mins before serving. 

Side Note: make sure you pat dry the artichokes and squeeze as much liquid out of spinach as possible