INGREDIENTS
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1 8-oz. block cream cheese, softened
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1 15-oz. can artichoke hearts, drained and chopped
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2 cloves garlic, minced
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1 c. baby spinach
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1 c. Gruyere
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1/4 c. Parmesan
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kosher salt
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Freshly ground black pepper
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1 lb. boneless, skinless chicken breasts
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extra-virgin olive oil