In a large 12 inch skillet, over medium heat, add 1 tablespoon of olive oil. When the oil is hot, but not smoking, add 3 cups of spinach. Stir and sauté to wilt and reduce, about 2 to 3 minutes. Transfer to a bowl and set aside to cool. 

Using a paper or reusable towel, wipe out the pan and return to the stove over medium to medium high heat. Add 2 tablespoons of olive oil. When the oil is hot, add the mushrooms and stirring frequently, cook until dark brown, about 8 – 9 minutes. Transfer to a bowl and set aside.

Add 8 tablespoons of La Terra Fina Spinach Artichoke & Parmesan dip to the bowl with the spinach and stir to combine. Set aside. 

Using a paring knife if possible, make a horizontal slit in the wide end of each chicken breast to create a pocket, being careful not to cut all the way through. Then evenly sprinkle ½ teaspoon of salt and ¼ teaspoon of pepper on the inside and outside of each chicken breast. Add 2 heaping tablespoons (or more if you like) of the spinach and La Terra Fina mixture inside each chicken breast. Using your fingers, gently push the filling in just a bit. Then carefully thread a toothpick at each end to close the openings of the chicken breasts. Use more toothpicks, if you like.

In a large skillet, over medium heat add 2 tablespoons olive oil. When warm, add the chicken breasts. Cook until golden brown, about 6 minutes. Flip and repeat for the other side. Once golden on both sides, reduce the heat to medium low and cover the pan, cooking for an additional 2 to 3 minutes. Transfer the chicken to a cutting board and slightly cover with aluminum foil. 

In the same pan, over medium heat, add the chicken stock and the remaining La Terra Fina Spinach artichoke dip from the first container and an additional 4 tablespoons of the dip to the pan, stirring well to deglaze the pan and combine well. Add the mushrooms to the pan and stir. Turn off the heat and add the chicken back to the pan. Serve and Enjoy!