CHICKEN:

• 4 boneless, skinless chicken breasts (approximately 2 lbs)
• 2 tablespoons Italian seasoning
• salt and pepper to season

SPINACH ARTICHOKE FILLING:

• 8 oz frozen chopped spinach, thawed
• 8 oz reduced fat cream cheese at room temp
• 5 oz (I can) artichoke hearts in brine, drained, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup finely grated Parmesan cheese
• 1 tablespoon minced garlic

CREAM SAUCE:

• Remaining spinach and artichoke filling
• 1 cup 2% milk

Instructions

Prepare The Chicken:

1. Season both sides of each breast with the Italian seasoning, salt and pepper. Cut a slit in the side of the breast about 3/4 quarter of the way through, being careful not to cut all the way.

Make The Filling:

1. Squeeze any and all excess liquid out of the spinach, discarding liquid. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, Parmesan and garlic; mix well to combine. (You may use a food processor fitted with the blade for this process as well, making sure to not completely puree the filling.)
2. Place 1-2 tablespoons of the spinach artichoke filling into each chicken breast, sealing with toothpicks or tie with butcher twine.
3. Heat 1 tablespoon of butter and 1 tablespoon of oil in a cast iron skillet (or non stick pan) over medium-high heat. Add the chicken and fry until lightly golden. Turn and fry on the other side, covering pan with a lid, until cooked through, (this should be about 10 minutes each side. Transfer chicken to a warm plate.

For The Sauce:

1. Pour milk into the skillet and bring to a simmer. Add in the remaining filling and stir until sauce is thickened.

To serve: Cut chicken breast in half and place on a dinner plate, spooning sauce overtop.