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

The ultimate baked spinach artichoke dip for any happy hour or party. It's creamy, comforting, and totally crowd-pleasing. How To Make the Very Best Spinach-Artichoke Dip. This irresistibly delicious Spinach Artichoke Dip recipe is quick and easy to make, full of great flavor, and ALWAYS a crowd fave!

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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