Spinach and Cheese Stuffed Chicken Breast

Preheat oven to 375°F (190°C).

Prepare the filling by combining softened cream cheese, thawed and squeezed spinach, Parmesan cheese, garlic powder, and onion powder in a mixing bowl. Mix until well combined.

Butterfly the chicken breasts by carefully slicing them horizontally, creating a pocket but not cutting all the way through.

Season the chicken breasts on all sides with Italian seasoning, salt, and pepper.

Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown.

Remove the chicken from the pan and stuff each breast with the spinach and cheese mixture.

Place the stuffed chicken breasts on a parchment-lined baking sheet.

Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

While the chicken is baking, heat the remaining olive oil in a pan and sauté the sliced zucchini and yellow squash until tender. Season with salt and pepper.

Serve the stuffed chicken hot with the sauteed squash and cooked white rice.