Spinach and Artichoke Stuffed Chicken

For the Filling:

• 1 lb chicken breasts (approximately 2)
• 1/2 tsp garlic powder
• 2 tbsp non-fat plain Greek yogurt
• 2 tbsp plain light cream cheese
• 3/4 cup canned artichokes hearts, sliced finely
• 1/2 cup frozen spinach, defrosted and water squeezed out

For the Sauce and Topping:

• 1/2 cup canned artichoke hearts, roughly chopped (larger)
• 3/4 cup low sodium chicken broth
• 1 tbsp shredded Havarti cheese
• 1 tbsp grated parmesan cheese

1. Preheat oven to 400F. Make a small slice in the fold of the chicken breasts to make space to stuff them.
2. In a small mixing bowl, whish together the Greek yogurt, garlic powder, and cream cheese until well combined. Add the finely chopped artichoke hearts and spinach. Stuff the chicken breasts with approximately half of the filling mixture. Using cooking twine, tie the chicken breasts closed.
3. Heat a large non-stick oven safe skillet on medium-high heat. Sear the roughly chopped artichoke hearts. Whisk together the remaining filling mixture with the chicken broth. Add it to the skillet and stir, constantly until it starts to thicken. Once the sauce has thickened, add the stuffed chicken breasts and top them with the shredded cheese. Bake in the oven for approximately 20 minutes, until the chicken is cooked through and no longer pink in the middle.