Put frozen spinach in a pan with garlic and 2 tablespoons of the olive oil; cook on medium-high heat for 5 minutes, letting the spinach defrost and pulling it apart with a spatula.

Turn heat to medium and continue to cook 5 more minutes until quite dry (liquid has been cooked out of spinach). Transfer spinach to a mixing bowl.

Reconstitute sun-dried tomatoes by bringing them to a boil with ¼ cup water in a small sauce pan. Turn off heat and let sit for 5 minutes. Drain and finely chop.

To the spinach, add feta cheese, ricotta, sun-dried tomatoes, lemon zest and 2 tablespoons basil.

Cut a pocket into the thickest part of the chicken breasts, being careful not to cut all the way through.

Stuff breasts with filling and close pockets with toothpicks; season with salt and pepper.

Heat a wide skillet (one that has a lid) over medium-high heat with 1 tablespoon of olive oil.

Nestle breasts in pan (it’s okay if they are touching) and sauté for 2 minutes on each side.

Turn chicken over again, add ⅓ cup of water, turn heat to low and cover the pan.

Continue cooking for 4 minutes on one side and then 5 minutes on the other, making sure to cover the pan during cooking (approximately 13 minutes total cooking time).

Let rest for 5 minutes, remove toothpicks, cut breasts in half and serve.