Pesto Spinach Artichoke Chicken - Cooking with Darlene

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1 cup canned artichoke hearts, drained and chopped
• ½ cup cream cheese, softened
• ¼ cup sour cream
• ⅓ cup grated Parmesan cheese
• 1 garlic clove, minced
• ¼ teaspoon crushed red pepper flakes
• ⅓ cup basil pesto
• 1 cup shredded mozzarella cheese