4 (4 oz) boneless skinless chicken breast halves pounded to ½ inch thickness. Note: you may need to buy 2 (8 oz) breasts and either butterfly them (harder to do) or cut them on the diagonal (easier to do) and pound them to an even ½ inch thickness.
1/4 cup pasta sauce (use your fav)
1 cup of frozen spinach, defrosted and squeezed as dry as possible
2 roma tomatoes, thinly sliced
1 cup artichoke hearts, defrosted if frozen, chopped