For 4 servings
Line a baking dish with parchment or lightly oil it.
Sauté garlic in a little olive oil for 1 minute. Add spinach and cook until wilted, about 2 minutes. Remove from heat and stir in cream cheese and parmesan until combined. Season lightly.
Pat chicken dry. Using a sharp knife, carefully cut a deep pocket into the thickest side of each breast — don't cut all the way through.
Spoon filling into each pocket. Press the edges together and secure with a toothpick if needed.
Rub each breast with olive oil, then dust with paprika, Italian seasoning, salt, and pepper.
Place in the prepared dish and bake 25–30 minutes, until the internal temperature reaches 165°F and the tops are golden.
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