Spinach & Artichoke Stuffed Chicken

I'm pretty good at finding new ways to reinvent my two of my favorite foods...spinach and artichoke hearts. First came the hummus, then came the foccia bread...then the diet. :( But alas! Chicken stuffed with spinach and artichokes turned out great.

Ingredients:
- 3 boneless, skinless chicken breasts
- 5 Oz raw baby spinach
- 12 Oz marinated artichoke hearts
- 3.5 Oz crumbled feta
- 1 tbsp. minced garlic 
- 2 Roma tomatoes 
- 3 tbsp pesto
- olive oil

Preheat oven to 375 degrees. Dice spinach and artichoke hearts, sauté with garlic until spinach is wilted. Remove from heat and mix in feta.
Butterfly chicken, and stuff with artichoke mixture. 
Drizzle olive oil into bottom of pan, place chicken on top. Brush top of chicken with pesto, top with tomato. 
Cook for 40 minutes, or until chicken is cooked through.

Nutrition facts:
Serves 3
Calories: 449
Protein: 64g
Carbs: 7g
Fiber: 4g
Sugar: 1g
Fat: 19g