Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Stem and mince rosemary.

Coarsely chop artichokes.

Coarsely chop spinach.

Mince garlic.

In a mixing bowl, combine softened cream cheese, spinach, artichokes, shredded cheese, and a pinch of salt and pepper. Set aside.

Pat chicken dry and lay on a clean cutting board.

Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so protein remains in one piece. Open meat as you would a book.

Divide spinach-artichoke mixture evenly between chicken, placing in center. Fold chicken in half over filling and season both sides with garlic pepper.

Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.

Remove from burner.

Flip chicken.

Transfer to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

Carefully remove from oven. Pan handle will be hot! Use an oven mitt.

While chicken roasts, continue recipe.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add Brussels sprouts and 2 Tbsp. water to hot pan. Cover and cook until slightly tender, 5-6 minutes.

Uncover and add garlic, 1/2 tsp. rosemary, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until Brussels sprouts are browned and tender, 5-7 minutes.

Remove from burner.

Plate dish as pictured on front of card. Bon appétit!