Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup artichoke cream
- 1 cup frozen spinach, thawed and drained
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Olive oil for searing
- Toothpicks or kitchen twine for securing
Instructions:
- Prepare the Filling: In a mixing bowl, combine the artichoke cream, thawed and drained spinach, grated Parmesan cheese, cream cheese, minced garlic, dried oregano, salt, and black pepper. Mix until well combined.
- Butterfly the Chicken Breasts: Lay the chicken breasts flat on a cutting board. Slice each chicken breast horizontally, but not all the way through, to create a pocket for the filling.
- Stuff the Chicken: Spoon the artichoke and spinach mixture into each chicken breast pocket. Use toothpicks or kitchen twine to secure the openings and keep the filling in place.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Carefully add the stuffed chicken breasts to the skillet and sear them for about 4-5 minutes on each side until they are golden brown and cooked through.
- Bake: Preheat your oven to 350°F (175°C). Transfer the seared chicken breasts to a baking dish and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the filling is hot and bubbly.
- Serve: Remove the toothpicks or twine, slice the stuffed chicken breasts, and serve them with your favorite side dishes.
Enjoy this flavorful Italian-inspired dish with artichoke cream! Buon appetito! 
