Spinach, Artichoke, and Provolone Stuffed Chicken Breasts

The other day, I was feeling a little creative in the kitchen.  I had some cheese, artichoke hearts, spinach, and chicken, so I decided to throw them all together and make a stuffed chicken breast.  I usually don't think quick on my feet in the kitchen, and I always feel like I need to be following a recipe, so I surprised myself on this one.  The end result was pretty tasty, if I do say so myself.  I did end up cutting the one chicken breast a little bit too thin on one side, so some of the filling fell out, but that didn't change the fact that this tasted pretty delicious!

2 Chicken Breasts, butterflied
2 slices Provolone Cheese
1 small jar Artichoke Hearts (3-4 per chicken breast)
Handful of Fresh Spinach
1/2 cup Flour
1 Egg, beaten
1/2 cup Bread Crumbs
Salt & Pepper, to taste
2 tablespoons Olive Oil

In a shallow bowl, mix the salt, pepper, and flour.  In another shallow bowl, beat the egg with a splash of water.  Place the bread crumbs in a third shallow bowl.  Butterfly each chicken breast.  Top with a piece of provolone, a handful of spinach, and a few artichoke hearts.  Roll the chicken, using toothpicks to secure each piece.  Dip the chicken in the bowl of flour and shake of any excess.  Then, dip the chicken in the egg, followed by the bread crumbs.  Heat the olive oil over medium heat in an oven proof skillet.  Place each chicken breast in the skillet and cook for about 5 minutes, turning to make sure each side becomes browned.  Remove the chicken from the heat and place the skillet in an oven preheated to 375 degrees.  Bake the chicken until it is cooked through to 165 degrees on a meat thermometer, about 20-25 minutes.