Herbed Chicken Stuffed with Feta Cheese and Sun-dried Tomatoes

Season chicken breasts with salt, pepper and garlic powder. Position chicken with skin side down on a working surface. Layer feta cheese and sun-dried tomatoes in the middle and to enclose, pull both sides of chicken breast to center. Repeat Use 6-inch long twines to tie and secure chicken packets. Tuck in fresh rosemary sprig. Repeat procedure on all chicken breasts. Carefully place tied packets in a baking dish. Lightly drizzle top of breasts with olive oil or oil from jar of sun-dried tomatoes. Cover baking dish with foil. Bake at 375 F for around 15 to 20 minutes. Remove foil and return to oven to bake at 400 F until skin crisps and juices from meat runs clear when pricked in the center, around 15 minutes. Let stand for around 3 to 5 minutes and cut into slices.