¼cupmayoI use olive oil mayo to cut a few calories
1cupdiced artichokesdrained, rinsed, patted dry and cut again into halves
1 ½cupfrozen chopped spinach
½cupshredded mozzarella cheese
¼cupseasoned panko or breadcrumbs
salt and pepper to taste
Instructions
Preheat oven to 425.
Place butter in 13x9 baking dish and set in oven until butter is melted.
Remove dish from oven and add cubed potatoes.
Press 2 cloves of garlic into 13x9 pan with melted butter. Sprinkle with salt and pepper and stir all ingredients so that potatoes are coated with butter.
Return to oven and bake for 15 minutes while you are preparing chicken.
In microwave safe bowl, microwave cream cheese for about 10-15 seconds (until it can be easily stirred).
Press the remaining clove of garlic into the mixture
Add mayo, artichokes, spinach, mozzarella cheese and salt and pepper to taste. Mix well and set aside.
Using a knife, cut a slit along the length of each chicken breast, slicing it nearly in half.
Stuff each "pocket" with ¼ of the spinach artichoke mixture and secure the seam with toothpicks.
Once the potatoes have baked for 15 minutes, remove from oven and push potatoes to the center of the pan so there is room on each side of the 13x9 pan for a chicken breast. Transfer chicken breast to baking dish and use a spoon to drizzle melted butter from the pan on top of each breast. Sprinkle with panko or breadcrumbs.
Top each chicken breast with an equal amount of the remaining spinach artichoke mixture and transfer to oven.
Bake on 425 for about 35 minutes (until chicken is done and reaches 165F)