Preheat the oven to 375°F (190°C).

In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the minced garlic for about 1 minute until fragrant.

Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.

In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, cream cheese, sautéed spinach, salt, pepper, and Italian seasoning. Mix well until creamy and smooth.

Take each chicken breast and make a lengthwise slit in the side to create a pocket, being careful not to cut all the way through.

Fill each chicken breast pocket with the spinach mixture, dividing the stuffing evenly among the four breasts.

Secure the openings with toothpicks or tie with kitchen twine to keep the filling inside while cooking.

In the skillet used for the spinach, heat the remaining tablespoon of olive oil over medium heat. Sear both sides of the stuffed chicken breasts for about 3-4 minutes per side until golden brown.

Transfer the chicken to a baking dish and bake in the preheated oven for 20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).

Remove from the oven, let it rest for 5 minutes, then serve warm. Make sure to remove the toothpicks or twine before serving.