Butterfly the chicken breasts, cover with saran wrap, and hit with a rolling pin or a meat pounder to stretch them out. Peel off the saran wrap and sprinkle the 1/2 tsp of salt and pepper all over the breasts.
Mince the garlic cloves. In a bowl, combine the feta cheese, wilted spinach and cloves. Mix together. Separate the mixture into 3 portions for the 3 chicken breasts.
Place the spinach and feta mixture in the middle of each breast and roll them up. Close the breasts with the help of tooth picks.
Heat the olive oil in a cast iron skillet and place the breasts inside. Grill on all sides for 4-5 minutes on each side.
Add the chicken bouillon to the skillet and simmer for 10 minutes on medium-low heat, flipping the breasts halfway through.
Take the breasts out of the chicken bouillon and place on a cutting board. Carefully remove the tooth picks (it's piping hot so watch your fingers). Add the heavy cream to the chicken broth and put to boil. Once boiling, sprinkle in the xanthan gum and black pepper and whisk vigorously until the sauce starts to thicken.
Once thickened, add the chicken breasts back to the cream gravy and sprinkle in the chopped parsley. The breasts are now ready to eat and enjoy!
If you don't want to use xanthan gum, you can substitute for arrowroot or tapioca starch, or guar gum. You could also try adding some cream cheese.