Spinach and Artichoke Stuffed Chicken

INSTRUCTIONS

1. Prep: Preheat the oven to 375°F (190°C). In a medium bowl, combine the chopped spinach, chopped artichoke hearts, cream cheese, grated Parmesan, minced garlic, dried basil, dried oregano, salt, and pepper. Mix until well combined.
2. Stuff: Using a sharp knife, cut a pocket into the side of each chicken breast. Be careful not to cut all the way through. Spoon the spinach and artichoke mixture into each chicken breast pocket, dividing the mixture evenly among the four breasts. Secure the opening with toothpicks if necessary.
3. Season: Season the outside of the chicken breasts with salt, pepper, paprika, garlic powder, and onion powder.
4. Sear: In a large oven-safe skillet, such as a cast iron skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the stuffed chicken breasts to the skillet and sear for about 3-4 minutes per side, until golden brown.
5. Roast: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. Rest: Remove the chicken from the oven and let it rest for a few minutes. Carefully remove the toothpicks if used, and serve hot.