Trim fat from chicken and pound flat under wax paper.

Cut a pocket inside each breast for cheese and spinach stuffing.

In a separate microwavable bowl, place 2 cups of fresh baby spinach. Microwave for 1 minute until spinach is wilted.

Slice Monterey Jack into 1/2 inch slices.

Stuff each breast with a spoonful of spinach and 2 slices of Monterey Jack. Reserve at least 4 slices for cream mixture.

In another bowl combine flour, Parmesan, garlic salt and parsley. Heat oil to medium in skillet.

Dip each breast if flour mixture. Cover in flour and place in hot skillet. Cook each side of chicken 4-5 minutes until thoroughly browned and cooked.

Heat oven to 350 degrees.

In small skillet, heat heavy cream and left over slices of Monterey Jack until melted. Additional garlic salt can be added if you prefer a garlic flavored cream sauce. In a glass baking dish, pour the cream mixture on bottom. Place stuffed chicken breasts on top.

Place dish in oven and cook 15 - 20 minutes, until bubbly.

When serving, spoon cream mixture over top of each stuffed chicken breast. Enjoy!