Spinach Artichoke Stuffed Chicken

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INGREDIENTS

CHICKEN:
4 boneless, skinless chicken breasts (2 pounds | 1 kg)
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*
½ cup shredded mozzarella cheese
¼ cup finely grated parmesan cheese
1 tablespoon minced garlic
Salt to taste

OPTIONAL CREAM SAUCE:
Remaining spinach / artichoke dip
1 cup milk (skim, 2% or full fat)

INSTRUCTIONS 

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