Preheat your oven to 200°C (392°F) and gather all your ingredients. Slice the sun-dried tomatoes into thin strips if they aren’t already small pieces.
Use a sharp paring knife to carefully create a pocket in each chicken breast by slicing horizontally into the thick side, making sure not to cut all the way through.
In a mixing bowl, combine the chopped sun-dried tomatoes, crumbled feta, chopped herbs, and a pinch of salt and pepper. Mix until well blended, creating a flavorful stuffing.
Stuff each chicken breast with a generous amount of the feta and sun-dried tomato mixture, pressing gently to pack the filling in. Secure the opening with toothpicks if needed.
Heat the olive oil in an ovenproof skillet over medium-high heat until shimmering and fragrant, about 1-2 minutes. Carefully place the stuffed chicken breasts in the skillet, seam side down if applicable.
Sear the chicken for 2-3 minutes on each side until golden brown and crispy, listening for a gentle sizzle and watching for a deep, caramelized crust.
Transfer the skillet into the preheated oven and roast for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
Once cooked, remove the skillet from the oven and transfer the chicken to a plate. Let it rest for 5 minutes, allowing the juices to redistribute and keeping the meat juicy.
Carefully remove the toothpicks and slice the chicken crosswise into thick, juicy rounds, revealing the colorful stuffing inside.
Arrange the sliced chicken on plates, spoon any pan juices over the top, and serve hot for a flavorful, impressive main dish.
