1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a skillet, heat the olive oil over medium heat and sauté the chopped spinach until wilted, about 2-3 minutes. Remove from heat and let cool.
3. In a mixing bowl, combine the cooled spinach, cream cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
4. Using a sharp knife, carefully cut a pocket into each chicken breast, being careful not to slice all the way through.
5. Stuff each chicken breast with the spinach mixture, securing the open edges with toothpicks to keep the filling in place.
6. Place the stuffed chicken breasts in the prepared baking dish and sprinkle the shredded mozzarella cheese over the top.
7. Bake for 25-30 minutes or until the chicken is cooked through and the cheese is bubbly and golden brown.
8. Remove from the oven, let rest for 5 minutes, then remove the toothpicks before serving.

As my abuela always taught me, trust your senses — when the aroma fills your kitchen, you’ll know it’s almost time to savor your creation. The golden, bubbly mozzarella is your cue that dinner is ready to be enjoyed.