With a sharp knife, make a cut horizontally into, but not through, the chicken breast, forming a pocket. Make small shallow cuts to ensure the pocket is as deep and large as can be while still keeping the breast intact. Season as desired with salt and pepper. Stuff spinach dip deeply into the pocket and tie as directed in the post or close as best as can be done with toothpicks.

Heat oil in a large skillet over medium heat and cook until golden brown, about three to four minutes per side. Test with a thermometer and remove when 160 degrees. Let rest for several minutes before serving.

Note: the exact amount of spinach dip used depends on personal taste and the size of the chicken breasts.