Cheesy Spinach-Artichoke Stuffed Chicken Breasts

• 2 pounds skinless chicken breasts
• 1/4 cup low-fat Greek yogurt
• 1/2 cup part-skim ricotta cheese
• 1/2 cup shredded Parmesan cheese
• 2/3 cup marinated artichoke hearts drained
• 1 1/3 cups baby spinach shredded
• 1 teaspoon garlic powder
• 1 teaspoon salt
• cooking spray
• salt
• pepper

1. Preheat the oven at 425F.
2. Line a large sheet pan with aluminum foil, and spray with cooking spray.
3. Roughly chop the artichokes and spinach.
4. Mix together the yogurt, ricotta, shredded parmesan, artichokes, spinach garlic powder and salt in a medium mixing bowl.
5. Cut a large slit in each chicken breast to create a pocket for the spinach and artichoke stuffing.
6. Using a spoon, fill each pocket with the spinach and artichoke mixture. Place the chicken breasts on the line sheet pan and season with salt and pepper.
7. Insert the sheet pan into the oven bake for 30 minutes or until the thickest part of the chicken reaches an internal temperature of 165F.
8. Remove the sheet pan from the oven, and let the chicken rest for 5 minutes.

chicken breasts, lowfat, ricotta cheese, parmesan cheese, marinated artichoke, baby spinach, garlic, salt, cooking spray, salt, pepper

Taken from www.yummly.com/recipe/Cheesy-Spinach-Artichoke-Stuffed-Chicken-Breasts-9029453 (may not work)