4 ounces Philadelphia cream cheese, softened
1/2 cup grated Parmesan, Romano and Gouda cheeses
1/2 cup of Artichoke bruschetta topping
4 6-ounce boneless, skinless chicken breasts
Salt and pepper
Canola oil, for drizzling
Preheat oven to 450F
For the Spinach Mixture: Boil frozen spinach until tender and drain. Discard liquid. Combine spinach with cream cheese, grated cheeses and bruschetta topping. Place
mixture in a piping bag with an 807 round tip.
For the Chicken Breasts: Wash and trim chicken of excess fat. Make a horizontal incision the length of the chicken breast on the thickest part of the breast. Place your finger inside of the incision to widen the opening and insert the spinach mixture piping bag into the incision. Gently squeeze piping bag until chicken is full. Once all of the chicken breasts are stuffed, season with salt and pepper.
Preheat a cast-iron skillet with ridges over medium heat and lightly coat skillet with canola oil. Lightly coat chicken with non-stick spray on the presentation side of the chicken breast. Grill chicken breasts for about 1 1/2 to 2 minutes on each side, until golden brown then place chicken breasts on a non-stick baking sheet. Bake for 10-15 minutes or until chicken breast meat is solid white throughout and the internal temperature reads 165F.
Remove from oven and cut chicken breast in 4 pieces at a 30 degree bias angle. Plate and serve.