Preheat oven to 375°
Sandwich the raw chicken breast in between two sheets of parchment paper and flatten with a mallet (or in my case, a heavy pan). You want the chicken to be an even thickness and roughly 1/4" thick.
On each chicken breast spread 2 tablespoons of cream cheese and divide the artichokes and sundried tomatoes between them all.
Fold the chicken breast in half and set in place with toothpicks (cut off the ends of the toothpicks that stick out).
Heat a large heavy bottomed pan over medium-high heat. Season chicken with salt and pepper.
Brown the chicken on each side, roughly 4-5 minutes per side. Set the chicken aside on a clean plate.
Add all of the ingredients of the sauce to the pan, heat through.
Transfer the stuffed chicken breasts back to the pan and bake for 30-35 minutes.
Serve over broccoli, pasta, or enjoy with a side salad.