Marinate chicken breast with mustard sauce, green chilli paste, crushed garlic and salt mix. Make an opening on the fatter side of the breast before hand.
To hot oil add crushed garlic, spinach, salt, cumin and chilli powder. Once the spinach is completely cooked cool it for 2 mins and mix it with hung curd.
Feel free to add cheese or cream cheese, instead of curd, if your macros permit.
Fill the chicken breast with spinach stuffing. To hot oil add crushed garlic, spring onion greens, oregano, chilli flakes, pepper and chicken breast. Cook until done.