Preheat your oven to 190°C (375°F).
Use a sharp knife to carefully slice each chicken breast horizontally, creating a pocket without cutting all the way through. This forms a hinge for stuffing.
In a small bowl, combine chopped sun-dried tomatoes, fresh basil, crumbled feta, lemon juice, and a drizzle of olive oil. Mix until well blended; the mixture should be vibrant and slightly chunky.
Season each chicken breast with salt, pepper, and smoked paprika, rubbing the spices into the meat for flavor.
Gently stuff each chicken pocket with the herb mixture, pressing lightly to pack it in tightly.
If needed, secure the edges with toothpicks to keep the stuffing inside during cooking.
Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, place the stuffed chicken breasts in the pan.
Sear the chicken for 3-4 minutes on each side until golden brown and crispy on the outside, releasing a pleasant sizzle and aroma.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until a meat thermometer registers 75°C (165°F) at the thickest part.
Remove the skillet from the oven and let the chicken rest for 5 minutes; this helps retain juices and makes slicing easier.
Carefully remove any toothpicks and slice each stuffed chicken breast to reveal the colorful, fragrant stuffing inside.
Serve the slices warm, enjoying the juicy chicken with bursts of basil, sun-dried tomatoes, and feta in every bite.
