Pre-heat your oven to 375. In a medium bowl, season your chicken breast with garlic powder, onion powder, smoked paprika, salt and pepper and set aside.
While chicken is marinating, chop up spinach, garlic and shallot.
In a hot skillet, add grapeseed oil and cook chicken on both sides until done. Remove from heat and set aside.
In the same pan, add butter and 1 tbsp of oil. Add in spinach and allow it to wilt. Add in shallots and garlic and sauté for a few minutes. (note- there will be a lot of liquid)
In a strainer pour cooked spinach and drain the excess liquid by pressing down with a spatula. Try and squeeze as much liquid out as possible.
In a mixing bowl, use a hand mixer or forks to shred chicken. Once the chicken is shredded, add in sautéed spinach, cream cheese, sour cream, Monterey Jack cheese, parmesan and mozzarella. Mix until combined.
Add in smoked paprika, onion powder, garlic powder, salt to the spinach mixture. You can add some heavy cream here to thin out this mixture out.
In a small sauce pan, melt butter and add in minced garlic, red pepper flakes, Italian seasoning, and parsley. Bring to a low simmer for about 5 minutes. Set aside for later.
In an oven baking dish, place your Hawaiian rolls down add the spinach dip filling to the bottom rolls, then add more Monterey Jack cheese and mozzarella cheese. Place the top buns on top and brush top of buns with the garlic butter.
Cook on 375 for 10-15 minutes or until cheese is nice and melted. Top with more melted butter if you'd like
Serve warm and enjoy
