In a medium bowl combine spinach (squeeze all the excess liquid of the spinach and  get rid of it before adding), artichoke, Parmesan cheese, mozzarella cheese, cream cheese and garlic. Keep aside.

Place chicken breasts on the cutting board and season  both sides with Italian seasoning, paprika , ground pepper and salt. Put your hand on the top of the breast and carefully cut a slit, about 3/4 of the way through. Make sure not to cut all the way through!

Stuff each breast with two tablespoons of the spinach artichoke filling. Keep aside the remaining dip for the creamy sauce.

Use 2-3 toothpicks to seal the opening, this will keep the filling inside while cooking.

In a large pan heat two tablespoons of vegetable oil over medium-high heat. Once it is hot, add the stuffed chicken breasts and sear until golden brown on both sides, about 7-8 minutes per side. Cook the chicken covered.  Transfer to a plate.

In the same pan combine the remaining spinach artichoke dip. You should have enough left to make the sauce. Cook until the sauce is thick. Return the cooked chicken into the pan. Serve immediately.