1-Preheat the oven: to 400°F to ensure your casserole bakes evenly.

2-Slice the 2 large chicken breasts: in half lengthwise to yield 4 thin fillets, then place them in a baking dish and season with salt, pepper, and half of the 4 cloves of minced garlic.

3-In a bowl, beat the 4 ounces of cream cheese and 3/4 cup heavy cream until smooth. Mix in the remaining garlic, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1 teaspoon Italian seasoning, salt, pepper, 1/4 cup Parmesan cheese, and half of the 3/4 cup mozzarella cheese.

4-Spread this cream cheese mixture over the chicken fillets, drizzle with the reserved oil from the 8 ounces sun-dried tomatoes, and scatter the chopped sun-dried tomatoes on top.

5-Cover the dish loosely with foil and bake for 20 minutes, or until the chicken reaches 165°F internally.

6-Remove the foil, stir in the 3/4 cup chopped fresh spinach, and sprinkle the remaining mozzarella cheese on top.

7-Bake uncovered for another 10 minutes until the cheese melts and the spinach wilts, then let it rest briefly before serving.