4 slices bacon (cooked crispy and chopped into small pieces)
1 c. chopped spinach
1 c. chopped artichoke hearts
4 oz cream cheese
1/4 c mayo
1/4 c sour cream
1/4 c Parmesan cheese
1/4 tsp salt
1/4 tsp garlic powder
1/3 tsp red pepper flake
Sautee spinach and artichokes in 2 tsp butter on med heat for 3 minutes.
Add cream cheese, mayo, and sour cream stir well, and remove from heat.
Add remaining ingredients and combine well. Set a tsp of the chopped bacon aside for garnish.
Wash chicken breasts (4) and cut a 2-inch incision into the thick part of the meat. Season well with Garlic herb seasoning onion powder, ground thyme, salt and pepper to taste.
Preheat oven to 400°
Bring a stovetop grill or pan to med-high heat, oil well, and sear the breasts for about 7 minutes per side until slightly crispy and golden brown.
Use a fork to hold open the breast while spooning in the dip. Close each with toothpicks. Place into the oven for about 30 minutes until cooked through.
Baste with the pan drippings about halfway through cooking time. I served these with yellow rice.