Sun-dried Tomato Spinach Artichoke Stuffed Baked Chicken
INGREDIENTS
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1/2 cup Panko Bread Crumbs
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1 teaspoon Parsley
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1 teaspoon Granulated Garlic
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1/2 teaspoon Salt
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1/2 teaspoon Pepper
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1 teaspoon Olive Oil
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1/2 cup Fresh Baby Spinach
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1/2 cup Sargento® Shredded Mozzarella
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2 ounces Cream Cheese
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2 teaspoons Chopped Sun-Dried Tomatoes
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1/4 teaspoon Garlic Powder
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1 pinch of Salt
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1 canned Artichoke Heart, Chopped Roughly
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2-3 whole Boneless Skinless Chicken Breasts
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1/3 cup Melted Butter
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