4boneless skinless chicken breasts, 2 to 2.5 pounds total
Instructions
Preheat the oven to 425°F. Heat olive oil in a medium skillet over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add garlic and cook until fragrant, about one minute. Reduce heat to medium low; add kale and stir until wilted, about 2 to 3 minutes.
Transfer mixture to a bowl to cool, then add the sun-dried tomatoes and feta and season with salt and pepper. Mix well.
Melt the butter in the same frying pan over medium-low heat, turn off the heat and add panko breadcrumbs and oregano. Toss to combine all ingredients.
Spray a 9×13 inch baking dish with nonstick cooking spray. Butterfly the chicken breasts (split each chicken breast across but not through and open like a book) Place chicken pieces in baking dish and stuff with sun-dried tomato mixture, letting the stuffing overflow at the edges if needed.
Top evenly with the panko breadcrumb mixture. Bake until the juices run clear and internal temperature registers at 165°F, about 25 to 35 minutes.