Instructions

• In a large bowl, combine 8 oz softened cream cheese, 15 oz drained and chopped artichoke hearts, 2 tsp minced garlic, 1 cup baby spinach (roughly chopped), 1 cup Swiss cheese, 1/4 cup freshly grated Parmesan cheese, and salt and pepper to taste. Mix until evenly combined and set the filling aside.
• Pat 1 lb boneless skinless chicken breasts dry with paper towels and season both sides with salt and pepper.
• From the 2–3 tbsp extra virgin olive oil (divided), drizzle enough oil to lightly coat each chicken breast and reserve the remaining oil for cooking.
• Make a pocket in each chicken breast by cutting a horizontal slit through the thickest part, cutting almost all the way through but leaving the sides intact.
• Spoon the spinach–artichoke mixture evenly into each pocket without overfilling. Close the opening and secure it with 2–3 toothpicks as needed.
• Heat a large skillet over medium heat and add the reserved olive oil, swirling to coat the pan.
• Place the stuffed chicken breasts in the skillet seam-side down. Cook until the first side is golden brown, about 6–8 minutes depending on thickness. Flip and cook the other side until golden and the internal temperature reaches 165°F (about 6–8 more minutes). If the breasts are very thick, reduce heat to medium-low and cover for a few minutes to finish cooking.
• Transfer the chicken to a plate, remove and discard the toothpicks, let rest 3–5 minutes, then serve warm.