Cream Cheese Spinach Stuffed Chicken

16 oz boneless chicken breast - raw (by KATHYMD0518)
1 tsp Chili powder
1 tsp Italian Season Mix, Dry (by AINTSKEERD)
.5 tsp Pepper, black
0.5 tsp Salt, "Real Salt" (by OREGONTHEA)
1 package (10 oz) yields Spinach, frozen
4 oz Cream Cheese
.25 cup Parmesan Cheese, grated
0.25 cup Cheese - Sargento classic mozzarella shredded cheese
3 serving Garlic - minced (1 tsp) (by ELLERCADE)
.25 tsp Pepper, black

To Make filling:In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.

To Butterfly your chicken breasts: lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).

To Stuff the Chicken: Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.

To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken, covering the pan with a lid, for about 9-10 minutes per side or until the chicken is cooked through.

Serving Size: 4