4 cups baby spinach
4 chicken breasts
8 oz mozzarella , shredded or sliced
1/2 cup fresh basil leaves
Salt & pepper , to taste
2 teaspoons oregano, fresh or dried
3 tablespoons olive oil, divided
Microwave the baby spinach in 30 second intervals until it is wilted (about 1-2 minutes total). Use paper towels or a clean kitchen towel to soak up the extra liquid from the spinach. Be careful, it will be hot!
Make a pocket in each chicken breast, taking care not to slice all the way through. Generously season the outsides of each chicken breast with salt, pepper, and oregano. Stuff each chicken breast with 1/4 of the spinach, 2 oz of mozzarella, and about 3-4 basil leaves. If needed, use a toothpick to "sew" up the chicken breasts so the stuffing doesn't fall out.
Heat 2 tablespoons of olive oil in a large skillet. Carefully place the chicken breasts in the skillet smooth side down. Cook over high heat for 5 minutes. Use tongs to carefully flip each chicken breast, taking care not to lose the filling. Cook for 3 minutes on the other side.
Place breasts on a baking sheet for 10-15 minutes, or until the chicken is cooked all the way through.