Baked boneless, skinless chicken breast stuffed with cream cheese, parmesan cheese and salsa.
Preheat skillet to medium high.
Preheat oven to 350ºF.
Butterfly chicken breast(s).
Open breast and spread cream cheese, 1 tbsp salsa and Parm. Fold breast closed.
Add 2 Tbsp EVOO to skillet and lay breast upside down in pan for 3 mins till golden brown. Season with salt and pepper.
Turn over and sear for another 3 mins. Season with salt and pepper. Cover with 1 tbsp of salsa.
Remove breast to lasagna pan and bake in oven for 25 mins.
On stove top, cook down the spinach. Season and set aside.
Serve chicken on a bed of spinach.