Preheat the oven to 375°F (190°C). Prepare a 9x13-inch baking dish with butter or non-stick cooking spray. Lay the chicken breasts flat on a clean surface. Use a sharp knife to make a horizontal slit in each chicken breast, creating a pocket for the spinach stuffing. Be careful not to cut all the way through.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced shallots and garlic, and saute until they become fragrant and slightly softened.

Add the chopped spinach to the skillet and cook until it wilts down, about 2-3 minutes. Remove from heat and set aside.

In a small bowl, mix together the salt, pepper, Italian, and crushed red pepper.

In a mixing bowl, combine the softened cream cheese, grated parmesan cheese, half of the mixed spices, and sauteed spinach mixture. Stir until well combined.

Drizzle the remaining 2 tablespoons of olive oil over the chicken breasts and rub it all over. Season the chicken breasts with the other half of the spice mixture.

Stuff each breast with the spinach and cheese mixture, dividing it evenly among the four pieces.

Place the stuffed chicken breasts in the prepared baking dish and bake in the preheated oven for about 30-45 minutes or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (74°C).

Once cooked, remove the stuffed chicken breasts from the oven and let them rest for a few minutes before serving. Enjoy!