Preheat oven to 375°F. Add olive oil in a skillet over medium heat. Cook spinach, sun-dried tomatoes, and garlic until wilted. About 3-4 minutes. Set aside. Combine remaining ingredients for filling then add spinach mixture.
Pat chicken dry and cut a pocket for stuffing. Be careful not to cut all the way through the chicken breast. Stuff each piece then season with salt, pepper, and paprika. Heat olive oil in a skillet over medium then sear each breast one side at a time. About 3-4 minutes or until golden. Transfer chicken breasts to a baking dish and cook for 17-20 minutes.
Wash and cut the ends of the green beans. Bring water and a pinch of salt to a boil then add green beans. Boil for 1-2 minutes or until softened. Add oil and butter to a skillet over medium heat and cook the blanched green beans for 2-3 minutes. Plate the chicken and green beans then serve.