Slice each chicken breast horizontally to create a foldable pocket without cutting all the way through.
Marinate the chicken breasts in the chicken marinade for about 30 minutes.
In a mixing bowl combine cream cheese, chopped spinach, sun-dried tomatoes, mozzarella, and herb seasoning until well blended.
Fill each chicken breast with the creamy spinach mixture and secure the opening with toothpicks.
Preheat a grill or grill pan to medium heat and place the stuffed chicken on the grill.
Cook for about 10 minutes total, flipping halfway through, until the internal temperature reaches 165°F.
Meanwhile melt butter in a saucepan over medium heat and add heavy cream and sun-dried tomato oil.
Stir in parmesan cheese and seasoning, then simmer for about 5 minutes until the sauce thickens.
Remove chicken from the grill and spoon the warm parmesan cream sauce over the top before serving.
