• Cut "pockets into your chicken breasts with a sharp knife. (see video or process shots) Keep aside.
  5 Medium Chicken Breast

For the Filling:

• If you use fresh spinach, prep your fresh spinach. Rinse and pick out withered leaves. Keep a small pot with water to boil and place spinach leaves in to blanch (aka cook briefly) for 3 minutes. Take it out of the water and place it into a prepared bowl with ice water.
  9 Ounces Spinach
• If you use frozen spinach, just thaw it and remove excess waters.
• Chop spinach.
• Combine filling ingredients in a bowl: the cream cheese, chopped garlic, chopped spinach, grated cheese of your choice, salt, black pepper, and thyme.
  ¾ Cup Cream Cheese, 2 Pieces Garlic Cloves, 1 Cup Shredded Cheese, 1 Teaspoon Salt, ½ Teaspoon Black Pepper Ground, 1 Tablespoon Thyme

For the Chicken in the Dish:

• Preheat oven to 400° Fahrenheit/ 200° Celsius.
• Place boneless chicken breasts into your casserole dish next to each other. Sprinkle salt and black pepper over your chicken breasts.
  ½ Teaspoon Salt, ½ Teaspoon Black Pepper Ground
• Stuff each chicken “pocket” with the cream cheese spinach stuffing until nothing is left.

For the Sauce:

• Pour cream into the sides of the casserole dish.
  ½ Cup Cream
• Sprinkle olive oil over the chicken.
  1 Tablespoon Olive Oil

To Bake:

• Cover the chicken dish with aluminum foil and bake for 25 minutes at 400° Fahrenheit/ 200° Celsius.
• Take your dish out of the oven halfway through the cooking process and remove the aluminum foil.
• Bake the dish uncovered for another 20 25 minutes approximately and increase the temperature to 430° Fahrenheit/ 220° Celsius, or bake until the chicken is cooked through but juicy and moist.
• Serve up hot with a side of your choice.