• Brine the chicken breasts in a brine solution of 4 tbsp salt to 1 quart of water - enough to cover. Brine for at least 2 to 6 hours.
• In a large bowl, combine the cream cheese, parmesan cheese, chopped sun-dried tomatoes, spinach, basil, parsley, chives, garlic, 1/2 tsp salt and 1/4 tsp pepper. Refrigerate until ready to use.
• On a cutting board, hold the breast flat with the palm of one hand, and with a sharp knife cut a 4-5 inch slit into the thickest side of the breast. Cut through the breast, leaving about 1-inch as a "hinge". Repeat for all the breasts.
• Divide your stuffing into equal parts for each breast, and spoon the mixture into the center.
• Close each breast and secure with cooking twine.
• Preheat your oven to 375°F
• Heat 2 to 3 tablespoons of the oil from your sun-dried tomatoes in a large, heavy skillet until it’s hot (you’ll use it to make the sauce later.) Working two or three at a time, brown each breast for about five minutes per side, just until you get a nice pale golden crust. Add a little more oil as needed. Remove to a baking dish. 
• Cover the baking dish with a lid or foil and bake the breasts for 20 minutes. Remove the lid or foil and test for doneness – the meat should be about 160°F. If not, keep baking, uncovered, until it is. Once it’s ready, remove, cover with foil and let rest for 10 to 15 minutes.

Parmesan Cheese Sauce

• Melt the butter over a medium heat. Add the minced garlic and cook for just 30 seconds or until you can smell that nutty, garlic aroma. Stir in your flour and toast it in the hot butter until it’s golden – about one minute.
• Add the broth and scrub the bottom of your skillet to loosen the fried chicken breast fond you made earlier. Whisk until smooth and bubbly. Whisk in the cream and stir until thickened. Add the cheese and melt it, stirring until smooth. And finally, add the spinach and sun-dried tomatoes. Stir gently until the spinach is wilted.
• Remove twine from each breast and spoon sauce. Garnish with parsley.