Preheat the oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
In a medium bowl, combine the chopped spinach, sun-dried tomatoes, and minced garlic.
Heat 1/2 tablespoon of olive oil in a small skillet over medium heat. Add the spinach mixture and sauté for 2-3 minutes until the spinach wilts slightly. Remove from heat and let cool slightly.
Stuff each chicken breast pocket evenly with the spinach and sun-dried tomato mixture.
Secure the openings with toothpicks to keep the stuffing inside.
Rub the outside of each chicken breast with the remaining 1/2 tablespoon olive oil.
Season the chicken breasts evenly with salt, black pepper, dried oregano, dried basil, and paprika.
Place the stuffed chicken breasts in a baking dish and pour the chicken broth around them.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the toothpicks before serving.
Let the chicken rest for 5 minutes before slicing and serving.