6 boneless skinless chicken breasts (~ 5 ounces each); butterflied
3 cups fresh spinach
1 1/2 cups crumbled feta
12 sun dried tomatoes; sliced
6 pieces of twine/string ~1 1/2′ long each
Pre-heat oven to 400F. Butterfly chicken breasts. You can pound the chicken between plastic to make it flatter if you’d like. In the middle (but more towards one side) of each piece of chicken layer down: fresh spinach ~1/2 cup, crumbled feta ~1/4 cup, 2 sliced sun dried tomatoes Tie it up. Lightly olive oil, salt and pepper each side and add any herbs you may like. Sear the chicken if desired on the stovetop and then transfer to the oven in a baking pan for ~ 12-15 minutes or until done. Let chicken rest 5 minutes before serving. Add sea salt to taste.

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