Spinach-Stuffed Chicken Pockets for Two Recipe

In a small skillet, saute spinach and garlic in 1 teaspoon oil until spinach is wilted. Remove from the heat. Stir in the spreadable cheese, 1/3 cup bread crumbs and 1/8 teaspoon 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 8-10 minutes on each side or until a meat thermometer reads 170 °. Discard toothpicks before serving.