Spinach Tomato Feta Stuffed Chicken breast

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

INSTRUCTIONS

Preheat oven to 220 degrees celcius.
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.
Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
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.
Mix well and set aside.
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.
Heat a large, oven-safe or cast iron skillet over medium heat.
Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 73 degrees Celsius.
Remove from oven and tent with foil for 5 minutes before serving.
Remove toothpicks and serve with brown rice and a green salad. Enjoy!

Serves 4