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Preheat oven to 425 degrees F.
Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
Mix well and set aside.
Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
Heat a large, oven-safe or cast iron skillet over medium heat.
Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
Remove from oven and tent with foil for 5 minutes before eating.
Remove toothpicks and eat right away.