For Spinach Artichoke Stuffed Chicken:

1. Place chicken breast on flat surface and season on both sides with Italian, paprika, salt and pepper.
2. With a hand supporting each piece, slice a pocket into the breast, about ¾ of the way through, being careful not to cut all the way.
3. Stuff chicken with 1-2 Tbsp Spinach Artichoke Parmesan Dip, spreading evenly with the back of the spoon. Reserve remaining dip for later.
4. Seal chicken breasts near the opening with picks so the dip stays inside while cooking.
5. Heat 1 Tbsp oil in a skillet over medium-high heat.
6. Add chicken breasts and sear both sides until golden. Then cover with a lid and cook about 6-7 minutes per side until chicken is cooked through.

• 2 lb. boneless, skinless chicken breasts (about 3 breasts)

• 2 Tbsp Italian seasoning

• 1 tsp paprika

• Salt and pepper to taste

• 8oz Good Foods Spinach Artichoke Parmesan Dip

• 1 Tbsp olive oil