Spinach Artichoke Stuffed Chicken Breast

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subheading: Chicken:

4 whole chicken breasts skinless, sliced lengthwise

1 tbsp. Italian seasoning

1 tsp onion powder

1 tsp paprika

1 tsp garlic powder

½ tsp salt

2 tbsps. olive oil for sautéing

subheading: Stuffing:

2 cups frozen spinach drained and squeezed from all liquids

4 oz. cream cheese

4 oz. artichoke hearts in jar, finely chopped

2 whole Jalapenos seeded and diced

1½ cups mozzarella cheese shredded

½ cup parmesan cheeese grated

¾ tsp. black pepper freshly cracked

¾ tsp. onion powder

¾ tsp. garlic powder

½ tsp. salt

Chopped Parsley for garnishing

Directions at cookinwithmima.com

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