Tuscan Stuffed Chicken

In a bowl, mix together the cream cheese, half of the quartered tomatoes, and half of the spinach to create the filling.

Butterfly the chicken breast by cutting it horizontally, being careful not to cut all the way through. Open it like a book.

Spoon the cream cheese mixture into the chicken breast, then fold it closed and secure with toothpicks.

Place the stuffed chicken on a baking sheet and bake at 375°F for 30-40 minutes, or until cooked through.

While the chicken is baking, prepare the sauce. In a skillet over medium heat, melt the butter and add the olive oil.

Add the remaining spinach and tomatoes to the skillet and cook until the spinach has wilted.

Pour in the heavy cream and bring to a gentle simmer. Stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy.

Once the chicken is cooked, remove it from the oven. Serve immediately, topped generously with the creamy Tuscan sauce.