Spinach Stuffed Chicken Breasts - cooking recipe

Ingredients

4 -6 boneless skinless chicken breasts
chopped spinach, drained, 1 can
1 (1 ounce) package cream cheese
2 tablespoons garlic, chopped
salt and pepper (to season)

Preparation

Preheat oven to 350 degrees Fahrenheit.
Split the chicken breasts to make a pocket.
In a saucepan, combine spinach, cream cheese, garlic, and salt and pepper.
Heat until cream cheese is softened, and it makes a paste.
Take the mixture and put it in the chicken pockets; hold closed with a toothpick if needed.
Bake in a shallow pan for 35 to 40 minutes.