Stuffed Chicken Breasts (Greek Style)

• 1/2 cups Crumbled Feta Cheese
• 4 Tablespoons Chopped Fresh Basil
• 1/2 cups Sun-dried Tomatoes (packed In Oil), Chopped
• 1 Tablespoon Olive Oil (I Used Oil From The Sun-dried Tomatoes)
• 1/2 cups Kalamata Olives, Chopped
• 2 teaspoons Chopped Fresh Oregano
• 1/2 cups Chicken Broth (fat Free Low Sodium)
• 4 whole Boneless, Skinless Chicken Breasts
• 4 teaspoons Butter
• Salt And Pepper

1. Combine feta cheese, basil (reserving about 2 teaspoons for garnish), sun-dried tomatoes and oil, kalamata olives, and oregano in a bowl.
2. Mix and drizzle in a little chicken broth (reserve about 4 tablespoons for use later) to keep mixture moist.
3. Preheat the oven to 425 degrees.
4. Trim any fat or yucky stuff off of chicken breasts.
5. Place them in a large Ziploc bag with all of the air squeezed out; seal.
6. Using a meat mallet, pound the chicken breasts until they are an even thickness.
7. Using a very sharp knife, carefully cut a slit in the side of each of the chicken breasts, as far in as you can without coming out the other side, making a pocket.
8. Tip: If you pound the breasts too thin, this will be difficult and you will probably blow a hole out the top or bottom of the breast (which totally isnt a huge deal), so just pound them until they are even.
9. Stuff each breast with 1/4 of the feta cheese mixture.
10. Salt and pepper both sides of the chicken breast.
11. Place a small pat (teaspoon) of butter on a square of aluminum foil, place the stuffed chicken breast on top, drizzle with about a tablespoon of chicken broth and fold foil around chicken, sealing the edges.
12. Repeat with remaining chicken breasts.
13. Once the oven is preheated, put all four packets on a cookie sheet and bake for 20 25 minutes (depends on your oven).
14. While the chicken is cooking, make a salad.
15. When the chicken is done, you can either open up the packets (on the cookie sheet still) and broil for a couple minutes to turn the chicken golden brown, or just remove from the packets and serve.
16. Enjoy!

feta cheese, fresh basil, tomatoes, olive oil, olives, oregano, chicken broth, chicken breasts, butter, salt

Taken from tastykitchen.com/recipes/main-courses/stuffed-chicken-breasts-greek-style/ (may not work)