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Spinach Artichoke Stuffed Chicken Breast

Ingredients

• CHICKEN:
• 2 pounds (1 kg) boneless, skinless chicken breasts
• 2 tablespoons Italian seasoning
• 1 teaspoon mild paprika (optional)
• salt and pepper to season
• SPINACH ARTICHOKE DIP:
• 4 oz (120 g) frozen spinach, thawed
• 8 oz (250 g) block cream cheese, (light or reduced fat), at room temp
• 6 oz (170 g) bottled or canned artichoke hearts in brine, finely chopped (SEE NOTES)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup finely grated parmesan cheese
• 1 tablespoon minced garlic
• Salt to taste
• OPTIONAL CREAM SAUCE:
• Remaining spinach / artichoke dip
• 1 cup half and half or heavy cream

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