This stuffed chicken breast with spinach recipe is quick and easy to assemble and delicious with a variety of foods.
Preheat oven to 350 degrees F.
Line a baking dish with aluminum foil and grease the foil with one tablespoon of olive oil.
To prepare each breast, make a cut on the top to form a pocket.
In a saucepan on the stove top, combine the defrosted spinach, cream cheese, fresh minced garlic, salt and pepper. Heat over low to medium heat just until the cream cheese softens and you make a paste consistency of the stuffing. Remove from the heat.
Divide the stuffing into the chicken pockets and use toothpicks to hold closed the ends.
Give each on a little sprinkling of seasoning salt.
Place the breasts into the prepared baking dish and cover with aluminum foil.
Place into the preheated oven and bake for 35-45 minutes or until the chicken is cooked through and no pink is showing.