Prepare the Chicken:

• Preheat the grill to medium heat.

• Slice a pocket into the side of each chicken breast, being careful not to cut all the way through.

Stuff the Chicken:

• In a small bowl, mix the chopped spinach, mozzarella cheese, Parmesan cheese, minced garlic, and fresh basil (if using).

• Stuff each chicken breast pocket with the spinach and cheese mixture. Secure the opening with toothpicks to keep the stuffing in place.

Grill the Chicken:

• Rub each stuffed chicken breast with olive oil and season with garlic powder, onion powder, salt, and pepper.

• Grill the chicken for 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before removing the toothpicks.

Prepare the Cream Sauce:

• While the chicken is resting, melt the butter in a medium saucepan over medium heat.

• Stir in the flour and cook for 1 minute until it forms a roux.

• Slowly whisk in the heavy cream and chicken broth, making sure to combine it smoothly.

• Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken.

• Stir in the Parmesan cheese, garlic powder, salt, and pepper. Continue cooking for another 1-2 minutes until the sauce is creamy and smooth.

Serve:

• Place the grilled stuffed chicken on a serving plate and drizzle with the cream sauce. Garnish with fresh parsley if desired. Serve hot with your favorite side dish.