Preheat oven to 400 F. Chop the sun-dried tomatoes.

In a large skillet, warm the oil over medium heat.

When shimmering, add the garlic and half the sun-dried tomatoes, stirring with a wooden spoon for 1 minute.  Add the spinach, cover, and steam 2 minutes. Remove from the heat and stir in half the salt and pepper.

Slice a 3-inch section of the chicken horizontally to form a pocket.

Spoon in 1/3 cup of the filling into each of the breasts, tuck the ends under, and secure them with a toothpick.

Place the chicken in a roasting pan, season with remaining salt and pepper and top with remaining sun-dried tomatoes.

Bake to golden brown and juices run clear, about 35 minutes.

Slice into rounds and serve.