Preheat the oven to 375°F (190°C).

Slice a horizontal pocket into each chicken breast, being careful not to cut all the way through. Set aside.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.

Add fresh spinach and cook until wilted, about 2 minutes. Remove from heat and let it cool slightly.

Stuff each chicken breast with sautéed spinach, roasted red peppers, and shredded mozzarella. Secure the opening with toothpicks or kitchen twine.

Brush the stuffed chicken breasts with the remaining olive oil and season with Italian seasoning, paprika, salt, and pepper.

Heat an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Remove the chicken from the oven, discard toothpicks or twine, and let the chicken rest for a few minutes before serving.