1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a skillet over medium heat, warm the olive oil. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
4. In a bowl, combine the cooked spinach, sundried tomatoes, mozzarella, ricotta, and oregano. Season with salt and pepper to taste.
5. Cut a deep pocket in each chicken breast, being careful not to cut all the way through.
6. Stuff each chicken breast with the spinach and cheese mixture, securing with toothpicks if necessary.
7. Place the stuffed chicken breasts in the prepared baking dish and sprinkle with Parmesan cheese.
8. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

As you prepare this dish, remember the joy of cooking alongside loved ones. Cooking with my daughters, Olivia and Isabella, often reminds me of the flour-covered days spent in Nonna Rosa’s kitchen.