Step 1

Preheat oven to 425 degrees F.

Step 2

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.

Step 3

Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.

Step 4

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.

Step 5

Mix well and set aside.

Step 6

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.

Step 7

Heat a large, oven-safe or cast iron skillet over medium heat.

Step 8

Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.

Step 9

Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.

Step 10

Remove from oven and tent with foil for 5 minutes before eating.

Step 11

Remove toothpicks and eat right away.