Place the spinach in a colander over the sink and carefully pour hot water over it to wilt. Allow it to cool, then squeeze out the excess water and set it aside.

Carefully cut each chicken breast lengthwise, but don’t go all the way through. Enough just to have a pocket to fill with all the good stuff. Rub the chicken with salt, pepper, and Italian herbs outside and inside the pocket.

Stuff it with one slice of mozzarella, sun-dried tomatoes, and spinach. Seal each chicken breast with a toothpick.

Heat 1 tablespoon of olive oil in a large pan. Sear the chicken on both sides for 5-6 minutes per side, or until golden brown. Set aside on a plate and cover to keep warm.

Meanwhile, in a small bowl whisk the cornstarch with almond milk until it is fully combined.

Add 1 teaspoon of olive oil to the same preheated pan and cook the garlic for 1 minute. Add the Italian herbs together with the chicken broth, stirring well to deglaze the pan.

Add the almond milk mixture together with the parmesan cheese. Stir to combine and allow the sauce to simmer for a couple of minutes, just until it starts to thicken. Add in the olives and return the chicken to the pan into the creamy sauce.

Reduce the heat to low and cover with a lid. Let the chicken simmer into the sauce for 10-12 minutes, or until the chicken is fully cooked.

Garnish with fresh chopped parsley!