4 boneless, skinless chicken breasts

Salt and pepper, to taste

1 tbsp olive oil

1/2 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1/2 cup frozen spinach, thawed and drained

1/2 cup canned artichoke hearts, chopped

2 garlic cloves, minced

1/2 tsp red pepper flakes (optional)

Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.

Butterfly the chicken breasts by cutting a pocket lengthwise through the thickest part of each breast, being careful not to cut all the way through. Season with salt and pepper.

In a medium bowl, mix cream cheese, Parmesan cheese, mozzarella cheese, spinach, artichoke hearts, garlic, and red pepper flakes until well combined.

Stuff each chicken breast with the spinach-artichoke mixture, securing with toothpicks if necessary.

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

Remove toothpicks before serving.