Preheat your oven to 400°F and grease a 9x13 inch baking dish with butter or cooking spray. Set aside.
Slice the chicken breasts in half lengthwise to make four thinner pieces. Use a rolling pin to flatten the thicker parts so they’re even.
2 large boneless
In a big bowl, mix 1 tablespoon of olive oil, minced garlic, Italian seasoning, salt, and pepper. Add the chicken, toss it to coat, cover, and chill in the fridge for 15-30 minutes (Optional).
2 tablespoons olive oil, 1 tablespoon Italian seasoning, ¼ teaspoon salt, ½ teaspoon black pepper, 3 cloves garlic
Heat 1 tablespoon of olive oil in a pan over medium heat. Cook the spinach for 2-3 minutes, stirring, until it wilts. Set it aside.
7-8 ounces fresh spinach, 2 tablespoons olive oil
In a separate bowl, beat the cream cheese until smooth. Stir in the spinach, ½ cup of mozzarella, and Parmesan (optional). Note: Before adding the spinach, squeeze any excess moisture.
8 ounces cream cheese, 1 cup shredded Mozzarella cheese, ½ cup Parmesan cheese
Take the chicken out of the marinade and shake off any extra. Lay the chicken in the baking dish in a single layer.
Spread the cream cheese and spinach mix on top of the chicken. Sprinkle the remaining mozzarella on top.
Bake for 25-30 minutes until the chicken is done and the cheese is bubbly and golden. Let it rest for 5 minutes before serving. You can top it with fresh thyme if you want. Enjoy!
fresh thyme leaves for servings
