Heat the olive oil in a skillet over medium high heat. Add the spinach and saute just until wilted, about 1 minute. Set aside
In a medium bowl, mix the cream cheese, parmesan cheese, minced garlic, crushed red pepper, and spinach until combined.
Cut a pocket into the thick side of each breast almost to the other side, but not all the way through. Season with salt and pepper.
Stuff the chicken breasts with the cheese mixture.
Place the breasts in the hot skillet and sear for 5 minutes or until the chicken turns golden brown. Carefully turn the breasts over and cook another 5 minutes. Add the butter and reduce heat to low. Cover and cook for 5 minutes.
Add the wine and cook for 3-5 minutes or until cooked through. Garnish with parsley and serve.
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