Preheat oven to 450°F
For the Spinach Mixture:
Boil frozen spinach until tender and drain. Discard liquid. Combine spinach with cream cheese, grated cheeses and bruschetta topping. Place mixture in a piping bag with an 807 round tip.
For the Chicken Breasts:
Wash and trim chicken of excess fat. Make a horizontal incision the length of the chicken breast on the thickest part of the breast. Place your finger inside of the incision to widen the opening and insert the spinach mixture piping bag into the incision. Gently squeeze piping bag until chicken is full. Once all of the chicken breasts are stuffed, season with salt and pepper.