• Preheat oven to 350°F. Coat an 8x10-inch baking dish with nonstick cooking spray. Place chicken breasts in the prepared dish. Cut 5 to 6 slits across, but not through, each chicken breast. Set aside.
• Add olive oil to a skillet over medium heat. Add spinach, tomatoes, garlic, Italian seasoning, and 1½ tablespoons water; sauté 2 minutes or until spinach wilts. Remove from heat; stir in cheese.
• Fill slits in each chicken breast evenly with the spinach mixture. Sprinkle chicken with freshly ground black pepper to taste. Bake for 20 to 25 minutes or until an instant-read thermometer inserted into the chicken registers 165°F. Serve warm with lemon wedges.

Notes & Tips

• Hasselback cut refers to cutting slits into food and usually stuffing the slits with yummy ingredients before cooking. You can do this with not only chicken and other meats, but also potatoes, squash, and more.
• Don't skimp on the spinach! Leafy greens cook down to small volumes, so use more fresh leaves than you would think
• Sun-dried tomatoes have a richer, sweeter, and more concentrated flavor than fresh tomatoes, so they are perfect for perking up the flavor in this recipe. You can buy sun-dried tomatoes in a dry bag or jarred in oil and vinegar.
• No feta? Use shredded or finely diced mozzarella cheese.