SPINACH-ARTICHOKE STUFFED CHICKEN

SPINACH-ARTICHOKE STUFFED CHICKEN ROSEMARY CHOPPED 1 8-oz. block cream cheese, softened 1 15-oz. can artichoke hearts, drained and chopped 1 c. baby spinach 1 c. Gruyere 1/4 c. Parmesan kosher salt Freshly ground black pepper 1 lb. boneless, skinless chicken breasts extra-virgin olive oil Make spinach-artichoke mixture: In a large bowl, mix together cream cheese, artichoke hearts, garlic, baby spinach, gruyere, and Parmesan and season with salt and pepper. Season chicken with salt and pepper and make a pocket in each breast. Fill pockets with dip and seal each breast with two toothpicks. In a large skillet over medium heat, heat oil. Add chicken and cook until deeply golden, 10 minutes per side. Serve immediately.