Step 1

Preheat oven to 425°F and line a baking sheet with parchment paper.

Step 2

Heat a sauté pan over medium heat. Spray with avocado oil spray and add spinach. Wilt for 30 seconds to 1 minute, stirring constantly, then remove from heat.

Step 3

In a mixing bowl, combine Neufchatel cheese, plain Greek yogurt, shredded mozzarella cheese, sautéed spinach, sun-dried tomatoes, minced garlic, fresh basil and seasonings. Mix with rubber spatula until well combined.

Step 4

Lay chicken breast flat on the cutting board and hold your knife parallel to the cutting board. Cut a slit about 3/4 of the way through the chicken breast. Lay chicken breasts flat on the cutting board cut side up. Cover chicken breasts with plastic wrap and pound out with a meat mallet until chicken is an even thickness.

Step 5

Season the inside of the chicken breasts with onion powder, Italian seasoning, salt and black pepper. Scoop 1/4 of the filling onto the bottom portion of the chicken breast. Spread out into an even layer, then fold the top of the chicken breast over the filling.

Step 6

Spray or brush the outside of the chicken with olive oil. Season with onion powder, Italian seasoning, salt and black pepper.

Step 7

Bake stuffed chicken breasts at 425°F for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F.