Slice each chicken breast in the middle to create a pocket, being careful not to cut all the way through.

Mix salt, black pepper, ginger powder, garlic powder, and olive oil. Rub this mixture all over and inside the chicken. Let marinate for at least 30 minutes.

Open each chicken breast and layer with Gouda cheese, sun dried tomatoes, and spinach. Sprinkle dried basil if using. Seal with 2 toothpicks per breast.

Heat olive oil in a skillet over medium heat. Add stuffed chicken and sear for 5–8 minutes on each side, covering between turns.

When nearly cooked through, add sliced garlic to the pan. Let it roast in the oil, then spoon the garlic-infused oil over the chicken.

Remove chicken from pan and let it rest for a few minutes before serving. Garnish with extra spinach and sun dried tomatoes if desired.