INGREDIENTS

4 organic boneless, skinless chicken breasts, about 6 oz each
3/4 tsp kosher salt
3/4 tsp paprika
1/2 tsp garlic powder

Filling:

1 cup baby spinach, chopped
2/3 cup sundried tomatoes in oil, drained and chopped
2/3 cups crumbled feta cheese
1 medium shallot, chopped
1 large garlic clove, minced
1/4 cup chopped fresh basil
2 tablespoons plain or gluten-free panko
1 tablespoon chopped fresh oregano
1 tablespoon grated Parmesan cheese
1/4 teaspoon kosher salt
1 tablespoon olive oil, divided

DIRECTIONS:

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.
   spinach feta filling. Mix well and set aside.
5. 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.
6. Heat a large, oven-safe or cast iron skillet over medium heat.
7. Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
8. Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
9. Remove from oven and tent with foil for 5 minutes before eating.
10. Remove toothpicks and eat right away.