Preparation Steps

• Preheat oven to 425 degrees F.
• Use a sharp knife to slice a pocket into the sides of each chicken breast, being careful not to cut all the way through.
• Season both sides of each chicken breast with 3/4 teaspoon salt, paprika, and garlic powder. Set aside.
• In a medium bowl, combine sundried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, Parmesan cheese, salt, and 1/2 tablespoon olive oil. Mix well and set aside.
• Divide the spinach mixture among the chicken breasts and stuff into each pocket, about 3/4 cup each. Use toothpicks to close if needed.
• Heat a large oven-safe skillet over medium heat. Add the remaining olive oil and sear chicken breasts for 2 to 3 minutes per side until browned.
• Transfer skillet to the oven and bake for 12 to 15 minutes, until chicken reaches an internal temperature of 165 degrees F.
• Remove from oven and tent with foil for 5 minutes before serving.
• Remove toothpicks and serve immediately.