Spinach and Artichoke-Stuffed Chicken Breasts

I am the oldest of 7 children. I love baking and cooking with my family. I love exploring new recipes and trying new flavors. In my family we do a lot of camping/ outdoor recipes. I am usually the go to for my siblings cakes and desserts. My family tries to explore new recipes all the time.

1 tablespoon olive oil

1 package (5 oz) baby spinach leaves

1 package (8 oz) cream cheese, softened

¼ cup grated Parmesan cheese

2 cloves garlic, finely chopped

1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, patted dry and chopped

½ cup shredded mozzarella cheese (2 oz)

4 boneless skinless chicken breasts (about 1 ½ lb total)

¾ teaspoon salt

½ teaspoon pepper

⅓ cup Gold Medal™ all-purpose flour

2 eggs

1 ¼ cups Progresso™ plain panko crispy bread crumbs

¼ cup vegetable oil

¾ cup Progresso™ chicken broth (from 32-oz carton)

1 tablespoon lemon juice

Directions at bettycrocker.com

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