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Heat oven to 375 degrees.
In a large bowl mix together fresh spinach, cream cheese, mozzarella cheese, Parmesan cheese, feta cheese, sun-dried tomatoes, half the Italian seasoning, garlic powder, and a couple large pinches of salt and pepper until well combined. Use a fork to mash the cream cheese into the other ingredients so everything sticks together creating a filling that binds together easily.
Heat olive oil in a large saute pan over medium heat.
Season the outside of the chicken breasts with remaining half of the Italian seasoning, paprika, and a couple large pinches of salt and pepper.
Cut a small slit in the side of each chicken breast creating a pocket.
Divide the filling evenly between the chicken breasts, stuffing each pocket as full as possible.
Sear chicken for about 6-8 minutes on each side or until a golden brown crust forms. Sear in batches depending on the size of your pan.
Transfer the saute pan to the oven (if it’s oven-safe) and bake for 15-20 minutes or until the chicken is cooked through, no longer pink in the center, and reaches 165 degrees internally at its thickest part.
Garnish with parsley and crumbled feta if desired and enjoy!
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