1/2 cup mayo
4 tablespoons Parmesan cheese
2 cloves garlic minced
1/2 can artichoke hearts drained and chopped
2 cups baby spinach
1/4 teaspoon onion powder
2 tablespoons milk
1 cup panko bread crumbs
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 tablespoon parsley
Mix mayo, Parmesan cheese, garlic, artichoke hearts, baby spinach and onion powder together in a small bowl. Cut a pocket into each chicken breast. Stuff with the artichoke mix and secure with toothpicks. Combine the breadcrumbs, basil, oregano, garlic powder and parsley on plate. Brush the chicken with milk and gently roll in the panko breadcrumb mixture. Bake at 350 degrees for 20-25 minutes. Remove toothpicks and serve.