Spinach and Artichoke Dip Stuffed Chicken

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, mix together Philadelphia Original Soft Cheese (1 pckg), Artichoke Hearts (1 can), Fresh Baby Spinach (1 cup), Shredded Italian Blend Cheese (1 cup), Parmesan Cheese (1/4 cup), Garlic (2 cloves), Onion Powder (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste).

Make a pocket in each Boneless, Skinless Chicken Breasts (3). Season, inside the pocket and outside with Salt (to taste) and Ground Black Pepper (to taste). Fill each pockets with mixture and seal each breast with few toothpicks.

In a large oven safe skillet over medium heat, add Olive Oil (2 Tbsp) and allow to get hot. Add chicken and cook until golden brown on both sides 5 minutes or so.

Transfer to the oven and bake for 10-15 minutes.

Serve immediately and enjoy!