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Prepare ● For The Meat.
You need to prepare EX LG 2 Pound Chicken Breast Fillet [butterflied then tenderized].
You need Granulated Garlic Powder & Granulated Onion Powder.
Use Olive Oil [just enough to coat chicken].
You need to prepare Ground Black Pepper & Salt.
Provide Sturdy Cling Wrap.
Provide Meat Mallet.
Prepare Toothpicks.
Provide ● For The Filling.
You need Artichoke [drained & chopped].
You need Philadelphia Cream Cheese [room temp].
You need to prepare Shreaded Parmasean Cheese [room temp].
You need Sharp Cheddar Cheese [room temp].
You need Sun Dried Tomatoes [chopped].
Provide Fresh Spinach Leaves [chopped].
You need to prepare Fresh Parsley [diced + reserves for garnish].
Provide Fresh Basil Leaves [chopped].
You need Red Onions [fine minced].
Prepare Italian Bread Crumbs [add more if needed to thicken].

Preheat oven to 425°..
Rinse, pat dry, butterfly chicken. Butterfly meaning - cut chicken in half without totally seperating it..
Beat chicken breast in between 2 thick pieces of sturdy plastic sheets with a mallet as much as you can without tearing your meat apart..
Coat your chicken with olive oil and add all seasonings..
Mix everything together in the ● Filling section..
Pile in the filling and wrap your chicken breast tightly. Pin with toothpicks..
Bake at 425° for 35 minutes and check for doneness. If bleeding and pink color - bake longer..
Remove toothpicks. Serve hot. Enjoy!.

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