Spinach and Artichoke Dip Stuffed Chicken

In a large bowl, mix together Cream 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.