Preheat the oven to 375°.

In a small bowl mix together the mayonnaise and the grated parmesan cheese. Place the thin sliced chicken breast in the bowl of mayo and cheese mixture. Completely coat the chicken with the mayo and cheese mixture. Set aside.

In a large casserole dish mixed together the chopped artichoke hearts, cherry tomatoes, sliced onion, jalapenos, and olive oil with the salt. Push the vegetables all the way to one side of the casserole dish. Nestle the 4 oz block of goat cheese in the middle of the vegetables.

Transfer the chicken to the empty side of the casserole dish. The chicken will fit snugly. Sprinkle the chicken with the Italian seasoning and garlic powder.

Bake the chicken dish for 30 minutes. Remove the casserole dish from the oven after 25 minutes of baking.

Using a heavy wooden spoon, mix and mash all the vegetables together with the melted goat cheese. Place the baby spinach on the mashed vegetable and cheese mixture. Completely coat and cover all of the baby spinach.

Turn the oven up to broil and place the casserole dish back in the oven for 2 minutes or until the top of the chicken is slightly browned.

Serve chicken with the vegetable cheese mixture spooned on top. Enjoy.