Spinach Stuffed Chicken Pockets

From Simple and Delicious Magazine

4 cups fresh baby spinach
1 garlic clove, minced
2 tsp, plus 1/4 cup olive oil, divided
1/2 cup garlic-herb cheese spread
2/3 cup plus 1/4 cup seasoned bread crumbs
1/2 tsp salt, divided
4 boneless skinless chicken breast halves
1 egg, beaten
1/4 tsp pepper

In a large skillet, saute spinach and garlic in 2 tsp oil until spinach is wilted. Remove from the heat. Stir in the cheese spread, 2/3 cup bread crumbs and 1/4 tsp salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks.

Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture.

In a large skillet over medium heat, cook chicken in remaining oil for 6-8 minutes on each side or until a meat thermometer reads 170 degrees. Discard toothpicks before serving.