Preheat the oven to 375 degrees. Lay the chicken breasts on the work surface. Slightly pound the breasts with the back of a knife or a meat mallet. With your hand flat on top of the breast, cut a slit in the thick side of the chicken, making sure not to cut all the way through the chicken, but just enough to make a large pocket for the stuffing. Season the inside with salt and pepper. Sprinkle with the minced garlic. In any order, evenly spread out the goat cheese, sundried tomatoes, spinach and olives. If necessary, use a toothpick to secure the breast closed so the stuffing does not fall out. Drizzle each chicken breast with olive oil, and season again with salt and pepper to your liking. Bake in the oven for about 10-15 minutes, until the juices run clear, and a thermometer reads a minimum of 170 degrees, no less. Serve with mini roasted potatoes, and sautéed green beans for a nice summer meal.
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