Sauté Spinach: In a skillet over medium heat, add a splash of olive oil and sauté the chopped spinach until wilted. Remove from heat and let cool.
Mix Filling: In a bowl, combine the sautéed spinach, shredded mozzarella, grated Parmesan, softened cream cheese, minced garlic, nutmeg, salt, and black pepper. Mix until well combined.
2. Prepare the Chicken Breasts:
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Chicken: Place the chicken breasts on a cutting board. Using a sharp knife, carefully cut a pocket into each chicken breast, being careful not to cut all the way through.
Season Chicken: Rub each chicken breast with olive oil, then season with salt, black pepper, garlic powder, onion powder, dried oregano, and dried thyme.
3. Stuff the Chicken:
Fill Chicken: Spoon the spinach filling into each chicken pocket. Use toothpicks to secure the openings if necessary to keep the filling inside during cooking.
Secure Filling: If using toothpicks, remember to remove them before serving.
4. Cook the Chicken:
Sear Chicken: Heat a skillet over medium-high heat with a little olive oil. Sear each chicken breast for about 3-4 minutes per side, until golden brown.
Transfer to Oven: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
5. Rest and Serve:
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