Mediterranean Stuffed Chicken Breasts

• 4 boneless skinless chicken breast halves or 1 -1 1/2 lb boneless skinless chicken breast half
• 1/4 cup crumbled reduced-fat feta cheese or 1 ounce crumbled reduced-fat feta cheese
• 1/4 cup finely chopped drained bottled marinated artichoke hearts
• 2 tablespoons finely chopped drained bottled roasted sweet red peppers
• 2 tablespoons thinly sliced green onions
• 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 1/8 teaspoon ground black pepper
• nonstick cooking spray

1. 1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside.
2. 2. In a small bowl, combine feta, artichoke hearts, roasted peppers, green onion, and oregano. Spoon evenly into pockets in chicken breasts. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with black pepper.
3. 3. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add chicken. Cook for 12 to 14 minutes or until no longer pink (170 degrees F), turning once.

chicken, feta cheese, hearts, sweet red peppers, green onions, fresh oregano, ground black pepper, nonstick cooking spray

Taken from www.food.com/recipe/mediterranean-stuffed-chicken-breasts-503926 (may not work)