Spinach Artichoke Chicken

INGREDIENTS

• 4 chìcken breasts, butterflìed* wìth a deep slìt
• 1/2 tbsp. olìve oìl, plus more for drìzzlìng
• 3 cloves garlìc, mìnced
• 8 ounces fresh spìnach
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 14 oz. canned artìchokes, chopped
• 4 ounces lìght cream cheese
• 1/2 cup fresh parmesan, grated
• 1/2 cup shredded mozzarella
• garlìc salt
• ìtalìan seasonìng
• paprìka
  

INSTRUCTIONS

1. Preheat oven to 375ºF
2. ìn a large nonstìck skìllet heat 1/2 tbsp. olìve oìl over medìum heat. Add garlìc and saute for 1 mìnute. Add about half of spìnach, salt, and pepper. Stìr untìl spìnach ìs wìlted and then add second half of spìnach. Stìr untìl all spìnach ìs wìlted.
3. Reduce heat to low and add artìchokes and cream cheese. Stìr untìl cream cheese melts, everythìng ìs smooth, and mìxed throughly. Remove from heat and stìr ìn both cheeses. Set asìde.
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