Preheat your oven to 375°F (190°C).

In a mixing bowl, combine fresh spinach, crumbled feta, chopped sun-dried tomatoes, minced garlic, dried oregano, and a pinch of salt and pepper.

Place chicken breasts between plastic wrap and pound to an even thickness of about 1/2 inch.

Lay a chicken breast flat, spoon filling along one edge, and roll tightly, securing ends with toothpicks or twine.

Heat olive oil in a skillet over medium-high heat, and sear rolled chicken for 3-4 minutes on each side until golden.

Pour chicken broth into the skillet, transfer to the oven, and bake for 25-30 minutes until internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before slicing, then serve on a platter.