Cheesy Spinach-Stuffed Chicken Breasts

In a medium bowl, combine chopped spinach, softened cream cheese, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, 1/4 teaspoon pepper, and 1/4 teaspoon salt until fully combined.

To butterfly the chicken breasts, lay them flat on a sturdy surface. Place one hand on top to hold it in place, then slice 3/4 of the way through the chicken breast, being careful not to cut all the way through.

Season the outside of the chicken breasts with chili powder, Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Spoon 1/4 of the cheese mixture into the middle of each butterflied chicken breast and fold the chicken so the cream cheese filling is sealed inside. Use toothpicks to secure the chicken, if desired.

Heat a non-stick skillet on medium-high heat and add 1 tablespoon of olive oil. Cook the chicken, covering the skillet with a lid, for about 9-10 minutes per side or until the chicken is cooked through and reaches an internal temperature of 165°F.