Ingredients

4 Skinless boneless chicken breasts

1 can quartered artichoke hearts

1/2 package/6-8 oz. frozen spinach

3 tablespoons Parmesan

2 tablespoons light mayo

4 wedges light laughing cow cheese

1/4 teaspoon granulated garlic

3-4 tablespoons olive oil or coconut oil

sea salt and ppr to taste

Preparation

Preheat oven to 375 degrees

  1. Cut chicken breast horizontally to make larger, but do not cut completely. This is butterflying the breast.

  2. Pound to approximately 1/4 thickness

  3. Stack chicken on plate

  4. Coat the outside of the breast with oil and s & p both sides

  5. Heat pan to medium, add oil or a teaspoon of butter, then spinach. Cook to rid of moisture. Sprinkle spinach with garlic, s & p. Let cool

  6. Drain artichoke hearts and add to medium sized bowl. Add spinach to artichokes and mix.

  7. Add mayo, Parmesan and laughing cow cheese. Completely incorporate into mixture, making sure laughing cow is evenly though out. Taste mixture, add more salt and pepper if necessary.

  8. Heat larger pan to medium high.

  9. Stuff 1/4 of spinach artichoke mixture into each breast and fold in half.

  10. Add oil to pan. Then, carefully place one chicken breast into oil. Brown on both sides…about 5 minutes each. Keep stuffing in with spatula as turning. Continue with this process for each. One at a time. Clean pan of burnt bits between each chicken breast.

  11. Place chicken in oven for an additional 20 minutes.