Step 1

To make the filling, heat the oil in a small frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the spinach and cook, stirring, for 3 minutes or until wilted. Set aside to cool. Coarsely chop spinach and transfer to a bowl. Add the cream cheese, mozzarella, parmesan and lemon rind. Season well. Stir well to combine. Set aside to cool.

Step 2

Use a sharp knife to make a horizontal incision along the length of each chicken breast to form a pocket (don’t cut all the way through). Divide the filling among the pockets and secure opening with toothpicks.

Step 3

Preheat oven to 180C/160C fan forced. Heat the oil in a large non-stick frying pan. Cook the chicken, top side down, for 3 minutes or until golden. Turn and cook for a further 3 minutes. Transfer to a baking dish. Add cream cheese and cream to the pan. Stir until smooth. Pour around the chicken. Sprinkle with the mozzarella. Bake for 25 minutes or until the chicken is cooked though and the cheese is golden. Set aside for 5 minutes to rest.

Step 4

Thickly slice the stuffed chicken breasts crossways. Serve drizzled with some of the cheesy sauce from the dish and sprinkled with parsley.