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 (1/2 Tbsp)
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)
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)
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)
Parmesan Cheese (1/2 cup)
. Set aside.
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)
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.