Preheat oven to 375°F.

Butterfly chicken breasts by slicing horizontally through the thickest part of each breast, being careful not to cut all the way through. Open the chicken breasts like a book and season both sides with salt, pepper, and garlic powder.

In a skillet over medium heat, sauté spinach and minced garlic until wilted, about 2-3 minutes.

In a bowl, mix the cooked spinach with crumbled feta cheese and a pinch of nutmeg.

Spread the spinach and feta mixture evenly over one half of each chicken breast.

Fold the other half of the chicken breast over the stuffing, and secure with toothpicks if needed.

Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.

Remove toothpicks before serving and enjoy!