Step 1

Preheat oven to 375˚F.

Step 2

Lightly grease a 9 x 13 baking dish with cooking spray. *see notes

Step 3

Heat olive oil in a skillet over medium-high heat.

Step 4

Add garlic and cook for 20 seconds.

Step 5

Stir in spinach and sun-dried tomatoes; cook for 2 minutes, or until wilted. Stir frequently.

Step 6

Season with Italian Seasoning and add in the cream cheese; cook for 1 minute, stirring until cheese is melted and mixture is smooth and creamy. Remove from heat and set aside for 2 minutes.

Step 7

Cut 5 to 6 slits/pockets on top of each chicken breast and season with salt and pepper. DO NOT cut through - cut about 3/4 of the way down and keep the base of the chicken breasts intact.

Step 8

Place chicken breasts in the baking dish and fill each pocket of the chicken breasts with the spinach mixture.

Step 9

Bake for 20 to 25 minutes, or until chicken is cooked through. Use a meat thermometer to check for doneness - chicken is cooked at 165˚F. Cooking time depends on the thickness of the chicken breasts.

Step 10

Remove from oven and let stand 5 minutes.

Step 11

Garnish with fresh parsley and serve.