1.   You will need about half a cup of prepared bruschetta, either purchased form a deli or grocery store or made from my Keto Bruschetta recipe

2.   In a small bowl, add the bruschetta and crumbled feta. Add the salt and pepper, stir well and set aside

3.   Preheat oven to 190 C or 375 F and line a baking sheet with parchment

4.   Cut a slit through the thicker side of each chicken breast to make a pocket (make sure you do not cut through)

5.   Open the pocket, and line the inside of the chicken pocket with half of the baby spinach

6.   Spoon half of the mixture into the center of the pocket, on top of the spinach, and drizzle half of the oil on top of each breast

7.   Use toothpicks to close securely the openings

8.   In a skillet, heat the oil and when sizzling add the stuffed chicken breasts and sear for about 2 minutes per side to create a golden color

9.   Transfer to oven proof casserole or pot or place oven proof pan into preheated oven and bake for 15 to 20 minutes (depending on thickness of breast)

10.   Remove the toothpicks. Plate and then spoon half of the fat/oil over the surface of the chicken. Enjoy!