Spinach and Artichoke Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, chopped
• 1/2 small onion, chopped
• Half of a 9-ounce box frozen artichokes, thawed, squeezed dry and roughly chopped
• Half of a 5-ounce container baby spinach (about 3 cups)
• 1 tablespoon mayonnaise
• 1/4 teaspoon lemon zest plus 1 tablespoon lemon juice
• 10 tablespoons Arla Original Cream Cheese Spread
• Kosher salt and freshly ground black pepper
• 4 small skin-on, bone-in chicken breasts (2 to 2 1/2 pounds total)
• 12 ounces small red-skinned potatoes, cut into 1/4-inch-thick half-moons
• 1/2 cup jarred roasted red bell peppers, drained and rinsed

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