Using a knife, carefully cut a pocket into each chicken breast.

Finely chop the cooked spinach.

Combine the chopped spinach with pine nuts and grated Grana Padano cheese in a bowl.

Stuff each chicken breast pocket with the spinach mixture.

Secure the openings with toothpicks to prevent the filling from spilling out during cooking.

In a sauce pan, heat olive oil over medium heat.

Add the garlic clove and bay leaf to the oil, allowing them to infuse their flavor.

Place the stuffed chicken breasts into the hot oil and brown them on all sides.

Season the chicken with salt and pepper to taste.

Pour dry white wine over the chicken breasts.

Allow the wine to evaporate slightly, reducing the liquid.

Squeeze the juice of a lemon over the chicken.

Cover the pan tightly with a lid.

Reduce the heat to low and let the chicken cook until it is fully cooked through and tender.