Preheat oven to 180˚C/350˚F.

Carefully cut a lengthways pocket into each chicken breast, starting at the thickest part.

Stuff the pockets with sun-dried tomatoes, feta, and mozzarella. Seal the chicken with
toothpicks.

Season the chicken with salt, pepper and Italian seasoning.

Drizzle with olive oil.

Place onto a foil-lined baking tray.

Bake for 25 minutes or until thoroughly cooked.

Store any leftovers in an airtight container and refrigerate for up to 2 days.