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Place each chicken breast on a flat surface. Season both sides of each piece with Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way.
Squeeze any and all excess liquid out of the spinach. Discard the water released. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine.
Divide the filling into 4 portions of 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for the optional cream sauce.
Seal with two or three toothpicks near the opening to keep the dip inside while cooking.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the chicken and fry until golden. Rotate and fry on the other side, covering pan with a lid, until cooked through (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the optional cream sauce.
Pour milk into the skillet/pan and bring to a simmer. Add the remaining dip (you should have exactly half remaining), and stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!