Place the ground chicken patties on a baking sheet lined with parchment paper. Cut the parchment paper so each patty sits on its own individual square.
Spread about a tablespoon of cream cheese evenly over each chicken patty.
Layer fresh spinach leaves, sliced cherry tomatoes, and shredded mozzarella cheese on top of the cream cheese.
Using the parchment paper square underneath to help, fold each patty in half to enclose the filling, creating a pocket.
Brush the outside of each chicken pocket with olive oil and sprinkle with grated parmesan cheese.
Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until the chicken is cooked through and the outside is golden brown.
Cook it hands-free.
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