Baked Spinach Stuff Chicken Breasts

Preheat: 425

Spinach:
Saute 3 cloves of smashed/minced garlic with olive oil in a sauté pan.  I usually like to start on low heat and let the garlic sweat (slow sautéing not browning the garlic just getting the aromatics out of it)  As they cook, add in a half of sweet onion diced, at this time put the heat up to medium let them cook for about 5 minutes, season with salt and pepper.  Add in the spinach you want to use.  Remember spinach will wilt down and what you thought was a lot now is a small amount.  Once the spinach is cooked take off heat and let cool.

Flour mixture:  in a dish add some flour, I'd say 1/4 cup.  Season the flour with: garlic powder, onion powder, fresh black pepper, paprika, cayenne pepper, dried parsley, some kosher salt.  I don't measure these, I suggest adding more of the flavors you like and less of others.

Chicken:  Butterfly boneless skinless chicken breast.  Coat all sides of the chicken with the flour mixture.  I cook mine on a greased cookie sheet (Pam Spray).  Place the cooked spinach into the middle of the chicken breast like a sandwich, put as much you as you want in there.  If you want a richer flavor (add some fat!) put a slice or two of butter on the top of the chicken breasts before putting them into the oven.

Cook at 425 for 25 minutes