Chicken folds with cheesy spinach

• 2 lb boneless skinless chicken breast, thin cut or pounded thin
• 3 clove garlic, chopped
• 2 small bell peppers, chopped
• 1/4 medium onion, chopped
• 1/2 tbsp extra virgin olive oil
• 9 oz fresh spinach
• 1 cup chicken broth, low sodium
• 1 cup shredded part-skim mozarella cheese
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp tumeric
• 4 tbsp Cream cheese, 1/3 less fat
• 2 tbsp grated parmesan cheese

1. Heat a frying pan with olive oil.
2. Saute the garlic, chopped onion and chopped bell peppers.
3. Set aside.
4. Preheat oven to 350.
5. Lightly saute the fresh spinach in chicken broth until it just starts to wilt.
6. Add in a little salt.
7. Remove from broth, and drain.
8. Move drained spinach to a bowl.
9. Add in onion, garlic and pepper mixture; mozzarella cheese, garlic powder, onion powder, tumeric, pepper and salt.
10. Mix well.
11. Add in and Parmesan cheese and cream cheese.
12. Mix well.
13. Lightly season the chicken breasts with kosher salt and black pepper.
14. Put the spinach mixture onto the left side of the chicken, then fold over the chicken to make a pocket.
15. Stick in toothpick to hold.
16. Do this for each breast.
17. Spray a cookie sheet with cooking spray or lightly coat with a little butter.
18. Put the chicken pockets on the cookie sheet.
19. If you're an amateur like me, your pockets will probably look like below but ideally they would be more "sealed."
20. Bake for 30 minutes.
21. Let rest 5 minutes before serving.
22. Remove toothpicks.

chicken, clove garlic, bell peppers, onion, extra virgin olive oil, fresh spinach, chicken broth, mozarella cheese, salt, black pepper, garlic, onion, tumeric, cream cheese, parmesan cheese

Taken from cookpad.com/us/recipes/360618-chicken-folds-with-cheesy-spinach (may not work)