2 to 3 large boneless skinless chicken breasts, cut in half lengthwise to form thinner cutlets
3 Tablespoons olive oil, divided
3 cloves Red Dog Farm garlic, minced
1 teaspoon Italian seasoning
6 ounces cream cheese, softened
1/2 pound Red Dog Farm spinach
1 cup shredded Mozzarella cheese

Preheat oven to 350 degrees F. Coat a 9×13 inch glass baking dish with 1 Tablespoon olive oil.

Lay chicken breast cutlets in baking dish. Drizzle 1 Tablespoon olive oil all over chicken. Sprinkle evenly with minced garlic and Italian seasoning. Spread softened cream cheese all over the tops of chicken.

Meanwhile, heat a small non-stick skillet with the remaining 1 Tablespoon olive oil over medium heat. Add spinach. Cook and stir until spinach wilts. Place wilted spinach evenly over chicken. Sprinkle Mozzarella cheese all over the top.

Bake 35 to 40 minutes or until chicken is cooked thoroughly (inside temp of chicken should be 165 degrees F.) Serve warm and enjoy!