Artichoke Parmasean stuffed chicken
4 boneless, skinless chicken breasts
8 oz. Cream cheese or Neufetel
1 cup Parmasean cheese (prefer freshly shredded, that new Kraft stuff is great!)
1 cup panko (or dried breadcrumbs, if you prefer)
Various spices ( depends largly on what you plan to serve this with, but I'd recommend italian spices)
2 egg whites, beaten until lightly frothy
1 can marinated artichokes
1 pkg. frozen spinach, drained well(optional)
mix cream cheese, 1/2 the parmasean, the marinated artichokes (cut up a bit if they look too large), and spinach in a bowl.
Mix the panko, the rest of the parmasean, and the spices in another.
Flatten chicken with meat mallet (put between parchment, makes less mess), then take pairing knife and slit one half to make a pocket.
Scoop mixture into chicken, securing with toothpicks if need be.
Dredge in egg whites, then in the panko mixture until well coated.
Place in baking dish, and cover with foil.
Bake for about 40 min., or until juices run clear. Serve with either pasta or alone with a nice salad!