In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cups of fresh spinach and 2 cloves of minced garlic. Sauté for about 2-3 minutes until the spinach is wilted and tender. Once done, remove it from heat and let it cool slightly before mixing with 4 oz of softened cream cheese and ¼ cup of grated Parmesan cheese.

Using a sharp knife, carefully slice a pocket into each of the 4 chicken breasts, ensuring you do not cut all the way through. Season the exterior of each chicken breast generously with salt, pepper, and Italian herbs to taste.

Spoon the delicious spinach and cream cheese mixture into each chicken pocket, being careful not to overfill. If necessary, secure the openings with toothpicks to prevent the filling from spilling out.

In the same skillet, add a drizzle of olive oil, and heat it over medium-high. Once hot, place the stuffed chicken breasts in the skillet and sear for about 2-3 minutes on each side until they are golden brown.

Preheat your oven to 375°F (190°C). Transfer the skillet with the chicken or place the stuffed breasts in a baking dish. Bake for approximately 20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

Once baked, remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley or basil and a sprinkle of lemon zest.

Finally, slice the stuffed chicken breasts diagonally for an elegant presentation. Serve them alongside roasted vegetables, mashed potatoes, or a fresh salad.