Preheat oven to 375° F.

Add 1-2 teaspoons oil in a large skillet over medium heat. Add the spinach and garlic and cook until wilted, approximately 3-4 minutes. Let cool.

Set the spinach/garlic and sun-dried tomatoes aside. Combine the remaining filling ingredients, then gently stir in the spinach/garlic and tomatoes. Set aside.

Pat the chicken dry. Use a sharp paring knife to create a pocket for the stuffing. Be careful not to cut all the way through to the other side.

Stuff each chicken breast with the filling. Sprinkle the top of the chicken with salt, pepper, and paprika.

Heat oil in a large skillet over medium-high heat. Once the oil is hot, add 2 chicken breasts at a time and sear each side until golden, approximately 2-3 minutes.

If the skillet is not oven safe, transfer the chicken to a baking dish.

Bake at 375° for 17-20 minutes, or until the thickest part of the chicken reaches 165° F. Rest for 5 minutes prior to serving.