Stuffed Chicken Breasts with Feta and Sun-Dried Tomatoes

Begin by placing the chicken breasts in a large, airtight container to marinate. Pour Italian dressing over the chicken and seal the container securely before refrigerating for at least 1 hour.

Next, prepare the breadcrumb mixture by placing stale bread, Parmesan cheese, thyme, and pepper into a food processor. Process the bread until it breaks down into crumbs, then set aside.

To create the feta and sour cream mixture, combine the crumbled feta cheese with sour cream in a bowl. Stir until well combined and set aside.

In a large skillet, heat oil over medium heat. Add minced garlic and sauté for 1 minute before adding a handful of spinach leaves. Cook until the spinach has wilted, then remove it to a plate and reserve any remaining liquid in the pan. Add sliced mushrooms to the pan and sauté until they're tender, then transfer them to a plate with the spinach. Allow both to cool slightly before combining them with the feta and sour cream mixture.

Mix in sun-dried tomatoes into the feta and sour cream mixture, then spread it evenly onto a large baking sheet. Place the baking sheet in the freezer for about 30 minutes to firm up.

Preheat your oven to 400 degrees F (200 degrees C). Place the marinated chicken breasts on a baking sheet lined with parchment paper. Spoon about 3 tablespoons of the filling mixture onto the center of each breast, then roll the breasts and secure with a toothpick. Arrange the chicken breasts in a baking dish and sprinkle the breadcrumb mixture over them.

Bake the chicken breasts, uncovered, in the preheated oven for 25 minutes.