First defrost the spinach leaves.
Sauté onion in hot oil, add spinach leaves and season with salt and pepper.
Cut chicken fillets in the middle and unfold.
Place plastic wrap over top and pat slightly flat with a meat mallet.
Top chicken fillets with mozzarella and spinach stuffing, fold, and season with salt, pepper, and herbs de Provence.
Sear the stuffed chicken fillets well on both sides in hot oil and finish roasting in the preheated oven at about 200 °C on the middle rack for about 10 minutes.
Serve with tomato sauce and fried polenta.
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