Spinach Artichoke Chicken

olive oil (for greasing the baking dish)

boneless skinless chicken breasts

kosher salt (to taste)

freshly ground black pepper (to taste)

13-14 ounce can quartered artichoke hearts (packed in water, drained *)

frozen spinach (completely thawed and squeezed until mostly dry)

finely minced yellow onion

garlic (minced)

plain yogurt (Greek-style yogurt will work also)

mayonnaise

Parmesan cheese (shredded **)

mozzarella cheese (shredded **)

* I've used whole artichoke hearts as well and they work fine. They will break apart when you stir the dish.

** I've also used 1 cup shredded Italian cheese blend in place of the cheeses listed above.