Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
2 cups fresh spinach, chopped
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese
Directions:
Preheat oven to 375°F (190°C).
Make a deep cut along the side of each chicken breast to create a pocket, being careful not to cut all the way through.
Season the chicken breasts with salt and pepper inside and out.
In a skillet over medium heat, warm the olive oil and sauté the spinach until it begins to wilt. Add the garlic and sauté for another minute. Remove from heat.
In a bowl, mix the sautéed spinach and garlic with cream cheese, Parmesan cheese, and Italian seasoning until well combined.
Stuff each chicken breast pocket with the spinach and cheese mixture, then secure with toothpicks.
Place the stuffed chicken breasts in a baking dish and sprinkle the tops with shredded mozzarella cheese.
Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
Serve hot, garnished with additional fresh spinach or herbs if desired.
