1. Preheat your oven to 190°C.

2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3. Add the chopped spinach to the skillet and cook until wilted, stirring occasionally. This should take about 3-4 minutes.

4. Remove the skillet from heat and let the spinach cool slightly.

5. In a mixing bowl, combine the cooked spinach, shredded mozzarella cheese, grated Parmesan cheese, dried basil, dried oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.

6. Lay the chicken breasts flat on a cutting board and slice horizontally through the middle, creating a pocket in each breast.

7. Stuff each chicken breast pocket with the spinach and cheese mixture, dividing it equally among the breasts.

8. Use toothpicks to secure the openings of the chicken breasts, ensuring that the filling remains inside.

9. Season the stuffed chicken breasts with salt and pepper on both sides.

10. Heat a skillet over medium-high heat and add a drizzle of olive oil. Once hot, sear the chicken breasts for about 2-3 minutes on each side until they develop a golden-brown crust.

11. Transfer the seared chicken breasts to a baking dish and place them in the preheated oven.

12. Bake for approximately 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 74°C.

13. Once cooked, remove the toothpicks from the chicken breasts and let them rest for a few minutes before serving.

14. Serve the spinach stuffed chicken breasts as a main dish, accompanied by your favorite keto-friendly side dishes such as roasted vegetables or cauliflower rice.

Enjoy your delicious and keto-friendly Spinach Stuffed Chicken Breast!