Spinach-Stuffed Chicken Breast

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or spray with Nonstick Cooking Spray (as needed).

In a large nonstick skillet heat Olive Oil (1 tsp) over medium heat. Add Garlic (3 cloves) and saute for 1 minute. Add half of Fresh Baby Spinach (7 1/2 cups), Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Stir until spinach is wilted. Continue to add handfuls of spinach until all spinach is wilted.

Reduce heat to low and add Artichoke Hearts Packed in Water (1 can) and Light Cream Cheese (1/2 cup). Stir until cream cheese melts and mixture is smooth. Remove from heat and stir in both Shredded Mozzarella Cheese (1/2 cup) and Parmesan Cheese (1/2 cup). Set aside.

Place Boneless, Skinless Chicken Breasts (5) on the prepared baking sheet. On top of each chicken breast drizzle a little olive oil and sprinkle with Italian Seasoning (to taste), Garlic Salt (to taste) and Paprika (to taste). Use your hands to spread olive oil and seasonings evenly over the top of chicken breasts.

Open the chicken and evenly divide spinach artichoke filling. Close the chicken (like a closing a book), and bake for 20-25 minutes, depending on the size of your chicken breasts. For best results, use a thermometer to make sure chicken reaches a temperature of 165 degrees F (73 degrees C).

Serve warm with sides of choice.