Spinach Tomato Feta Stuffed Chicken Breast

Instructions

1. Preheat oven to 425 degrees F.
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.
3. Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
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.
5. Mix well and set aside.
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.
7. Heat a large, oven-safe or cast iron skillet over medium heat.
8. Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
9. Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
10. Remove from oven and tent with foil for 5 minutes before eating.
11. Remove toothpicks and eat right away.