1cup plus 2 tbspImported Provolone cheese, finely shredded and divided
1/2cupPanko breadcrumbs, divided
4boneless, skinless chicken breast halves
Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook 4 minutes or until softened. Add sundried tomatoes and garlic and cook 1 minute. Add spinach and cook 2 minutes or until wilted. Stir in 1 cup Provolone and ¼ cup breadcrumbs.
Combine remaining breadcrumbs, remaining Provolone, remaining oil and Italian seasoning.
Cut each chicken breast horizontally across, but not through, forming a large pocket. Arrange on a baking pan. Stuff spinach with mixture, then top with breadcrumb mixture.