Ingredients

• 4 boneless skinless chicken breasts
• 1 tbsp Greek seasoning
• Salt and pepper to taste
• 8 oz cream cheese, at room temperature
• 1/2 cup frozen spinach, thawed and water squeezed out
• 1/2 cup chopped artichoke hearts
• 2 garlic clove, minced
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Preparation

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
In a medium sized bowl, mix together all of the filling ingredients. Set aside.
For the chicken, use a paring knife to cut a slit into the thickest part of each chicken breast to create a small pocket. Place them onto the baking sheet and season them with Greek seasoning and salt and pepper to taste. Stuff each pocket with 2 to 3 spoonfuls of the filling. Bake until the chicken reaches an internal temperature of 165ºF and is golden, about 25 to 30 minutes.
Serve immediately or store in the refrigerator for up to 3 days.