Spinach & Artichoke Stuffed Chicken Breast

Tools:

• Mixing bowl
• Large oven safe skillet
• Gallon sized food storage bag or a piping bag
• Tooth picks
• Aluminum foil
• Meat Thermometer 

Ingredients:

• 4 boneless skinless chicken breast
• 4 oz of softened cream cheese 
• 1/2 cup of mayo
• 1/2 cup of sour cream
• 1 cup of Italian blend cheese
• 3-4 Garlic Cloves minced
• 3 cups of spinach chopped small
• 1/2 a can of artichoke hearts chopped small 
• 1/2 of a medium red onion slices thinly
• Seasonings of your choice

Directions:

1. Preheat oven to 350º & chop veggies & set aside
2. In a large skillet heat 2 tbsp of olive oil. Once hot add onion, spinach, & artichoke & sauté until they begin to soften. Season as you like. Add minced garlic for the last 2 min of cooking. Remove veggies from pan and place into a bowl to cool.
3. While the vegetables are cooling. Begin to prep the chicken by using a paring knife to cut a small slit at the widest part of the breast. working slowly advance the knife down into the breast making a pocket that does not have any holes.
4. Once veggies are cooled, add cream cheese, mayo, sour cream, & cheese stir until well combined. Add mixture into your food storage bag and cut a small hole in the corner.
5. Using the food storage bag, add filling into the chicken breast pushing it as far back as possible so that the entire cavity is filled with the stuffing. Once filled, close the hole with tooth picks so that we don’t lose any of the filling. 
6. Heat 1-2 tbsp of olive oil in a skillet. Season the chicken breast on all sides. Once pan is hot, add chicken breast a sear on both sides for 3-5 min or until golden brown. Cover the skillet with aluminum foil and place in oven to finish cooking (If skillet is not oven safe transfer chicken breast into a baking dish, cover and bake) for 35-50 min or internal temperature reaches 165º. 
7. Let chicken rest for 5 min before enjoying!