Serves 20 generously

This dish may be made ahead of time. Slice the stuffed chicken breasts and arrange them on an oven-safe serving platter, then warm them in a moderate oven just before serving.

6 pounds boneless, skinless chicken breasts (about 20)

3 pounds fresh spinach, blanched, squeezed dry and finely chopped

6 ounces feta cheese

6 ounces fontina cheese, grated

3 ounces panko (Japanese bread crumbs)

4 ounces sun-dried tomatoes, oil drained

6 ounces pine nuts, toasted

Salt and pepper to taste

1/2 cup olive oil, for searing

40 ounces marinara sauce of your choice

1. Preheat the oven to 375 degrees. Mix the stuffing ingredients -- the spinach, cheeses, panko, tomatoes, pine nuts -- adding salt and pepper to taste.

2. Cut a pocket into each chicken breast and fill it with about 2 ounces of stuffing.

3. In a large pan, heat the olive oil, then season the chicken breasts with salt and pepper and sear in batches for about 5 minutes per side, or until golden.

4. Transfer to a cookie sheet, then bake at 375 degrees for 8-10 minutes, or until just done at the fattest part -- the chicken should measure 150 degrees on a meat thermometer. Let cool.

5. To serve, cut the chicken breasts into thick, colorful slices. Pour the marinara sauce into an oven-to-table serving platter or baking dish, and arrange the chicken slices on top. The dish can be made ahead up to this point. Cover well and refrigerate it until nearly serving time, then uncover, top with a decorative drizzle of sauce, and place in a moderate oven, 300 degrees or so, for about 20 minutes, just until heated through.