Rinse the chicken breast and pat dry with a paper towel.
Cut a slit along one side of the chicken breast with a sharp non-serrated knife being careful not to cut all the way through. Keep the cut as center as possible. Set chicken in the refrigerator.
Heat 1 tablespoons olive oil in a deep skillet over medium heat and saute the sun dried tomatoes for 2 minutes. Then add the spinach and saute for 1 minute stirring continuously so the spinach doesn't burn. Remove onto plate and let cool.
Using your fingers stuff the chicken with the Fontina cheese then the sun dried tomato and spinach saute.
Heat 1 tablespoons olive oil in the same deep skillet over medium heat.
Coat both sides of the chicken breasts with the herb blend and set breasts in skillet. Cover.
Cook on each side for 8-12 minutes, covering throughout. Adjust time according to thickens of chicken and type of cooking range.