1) Clean chicken breasts

2) Coat the breasts with 1/2 of the olive oil

3) Combine the bread crumbs, salt, pepper, basil, sage, rosemary and garlic salt in a shallow bowl

4) Combine the minced garlic, feta cheese and the sun-dried tomatoes in a small bowl

5) In a large fryer heat the remaining 1/2 of the olive oil on a cook-top

6) Preheat Oven to 350(F)

7) Dredge the oil coated breasts in the seasoning

8) With the fryer on medium heat brown both sides of each breast (2-3 minutes)

9) Remove the breasts from the cook-top and using a sharp knife cut a slit in the thick part of each breast (long and deep enough to create a small pocket)

10) Stuff each beast with as much of the feta/garlic/sun-dried tomato mixture as will fit in the pocket

11) Place the browned and stuffed breasts in a small - deep baking dish

12) Pour 1/4 cup of white wine in the bottom of the baking dish

13) Cook on 350(F) for approximately 20-25 minutes or until a quick read thermometer reads 160 degrees

14) Heat marinara on the cook-top until hot

15) Prepare angel hair pasta per directions to al dente