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