Rub minced garlic over each chicken breast and season with oregano, Italian seasoning, salt and pepper.
Transfer chicken to casserole dish, lightly spray with cooking spray, and bake for 15 minutes.
In the meantime, prepare the spinach topping.
Heat olive oil in a skillet; add spinach and cook for 2 minutes, or until wilted.
Remove spinach from heat, stir in the cream cheese, and season with salt and pepper; stir until softened.
Take chicken out of the oven, flip over each chicken breast, and layer the spinach mixture over each piece.
Top with shredded mozzarella and feta cheese.
Bake for an additional 20 minutes, or until cheese is melted and browned on top, and chicken is cooked thoroughly.
Remove from oven and serve.
HOW TO MAKE AHEAD
You can prep this meal beforehand and keep it in the fridge, covered, for 2 days, or you can also freeze it for up to 3 months. Take it out of the freezer and thaw it in the fridge overnight, or on the kitchen counter. Bake as directed.
WW FREESTYLE POINTS: 10
For those counting WW Freestyle Points, use fat free feta cheese, fat free cream cheese, and fat free mozzarella. This will amount to only 3 WW points.