Hasselback Tuscan Baked Chicken Breasts

Ingredients 

• 1/2 tablespoon extra virgin olive oil,, (you can also just use the oil from the sun-dried tomatoes jar)
• 3 cloves garlic,, minced
• 5 cups fresh baby spinach
• 1/2 cup sun-dried tomatoes in oil,, roughly chopped
• 1 teaspoon Italian Seasoning
• 4 ounces whipped cream cheese

FOR THE CHICKEN

• 4 (4-ounces each) boneless, skinless chicken breasts
• salt and fresh ground pepper,, to taste
• chopped fresh parsley,, for garnish

Instructions 

• Preheat oven to 375˚F.
• Lightly grease a 9 x 13 baking dish with cooking spray. *see notes
• Heat olive oil in a skillet over medium-high heat.
• Add garlic and cook for 20 seconds.
• Stir in spinach and sun-dried tomatoes; cook for 2 minutes, or until wilted. Stir frequently.
• 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.
• 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.
• Place chicken breasts in the baking dish and fill each pocket of the chicken breasts with the spinach mixture.
• 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. 
• Remove from oven and let stand 5 minutes.
• Garnish with fresh parsley and serve.