Preheat oven to 350*F.

In a large skillet, on medium heat, sauté garlic until fragrant. Remove garlic and set aside.

Add baby spinach and cook until wilted. Stir garlic back into the spinach.

Over low heat, stir in greek yogurt, cream cheese, feta, parmesan cheese, salt, onion powder, and red pepper flakes into the spinach. Stir until cheese is melted and ingredients are combined. Remove from heat.

Divide spinach mixture among the 4 chicken breast. Spread mixture on top of chicken breast then roll up.

Whisk together egg and water in one bowl. Add bread crumbs to another bowl. Dip each stuffed chicken breast into egg wash then into bread crumbs. Place on baking sheet coated with cooking spray.

Bake for 40 minutes or until chicken is cooked through. Mine cooked perfectly at 40 minutes.

Tip: This recipe can be prepared up until baked. Flash freeze, wrap in plastic wrap, then store in the freezer. Let thaw overnight in refrigerator. Then proceed with baking instructions. It might need to bake longer depending if it is still a little frozen. Or you can prepare completely, let cool, then freeze. Let thaw overnight in the refrigerator then reheat in oven or microwave.