Spinach and Mushroom Stuffed Chicken Breasts

I was trying to make something quick and easy for dinner the other night, when I stumbled onto this. Not sure if anyone else out there has this exact same recipe( I am sure someone does) But it came out very, very good. 

4 boneless, skinless chicken breasts
pne package of cream cheese( I prefer the low fat variety but you can use any cream cheese)Needs to be at  room temperature.
1 cup of baby spinach
2 garlic cloves
4 scallions or green onions
1/2 cup or one can of mushrooms. If using fresh saute quickly with some butter and drain and set aside. I prefer canned though, mixes in better.
bread crumbs( not seasoned)
salt, pepper and paprika
2 eggs, slightly beaten with milk
plate with about a cup of flour on it, seasoned with SPP( salt, pepper and paprika)

Preheat oven to 350 

Slice open the chicken breast, creating a pocket inside. Lightly season the inside of the breasts and set  on a greased cookie sheet.  Chop the green onions or scallions and mince the garlic. In large mixing bowl, add the cream cheese, onion, garlic, some pepper and paprika( no real need for salt, the cheese is salty enough)   Mix well.  Add the mushrooms and fresh baby spinach. Mix well again.  Stuff generously into each breasts.  They'll be slightly bugling open, but thats ok.  Now this part is messy. Roll in the flour, then douse with the egg mixture, return to the cookie sheet, then sprinkle with bread crumbs.  Repeat with each breast.  Heres a picture of what it'll look like. Its a messy prep, but worth it.

Bake for 45 minutes.  Or until juices run clear, when breasts is poked.