Place a chicken breast on a cutting board and use a sharp paring knife to carefully slice a pocket into the thick side of the meat, being cautious not to cut all the way through.
In a bowl, mix chopped spinach, crumbled feta, chopped parsley, chopped sun-dried tomatoes, a teaspoon of paprika, and season with salt and pepper to taste. Stir until well combined.
Generously fill the pocket in each chicken breast with the prepared mixture, pressing lightly to pack the filling inside.
Secure the opening with toothpicks or kitchen twine to keep the filling inside during cooking.
Sprinkle the outside of each stuffed chicken breast with salt, pepper, and a light dusting of paprika for color.
Heat a heavy-bottomed skillet over medium-high heat until it’s hot and starts to shimmer, emitting a faint sizzle.
Place the chicken breasts in the skillet and sear for about 3-4 minutes on each side until they develop a golden-brown crust and are nicely browned.
Reduce the heat to medium, cover the skillet, and cook for an additional 8-10 minutes, or until the internal temperature reaches 75°C (165°F).
Remove the chicken from the skillet and let it rest for 5 minutes to allow the juices to redistribute.
Carefully remove the toothpicks or twine, then slice the chicken to reveal the colorful, flavorful stuffing inside.
Serve immediately, perhaps with a simple salad or a drizzle of pan juices for added flavor.
