Feta-Stuffed Chicken Breasts(With Sun-Dried Tomatoes)

• 1/3 cup olive oil
• 1/3 cup finely diced sun-dried tomatoes (see note)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 teaspoons coarsely ground black pepper
• 6 chicken breasts
• 6 (1-by-2-by-1/4 inch) chunks feta

1. Preheat oven to 400 degrees.
2. Combine olive oil, sun-dried tomatoes, garlic, oregano and pepper in small bowl (put all of these ingredients together in a food processor and chop them up to combine).
3. Set aside.
4. Place chicken breasts in roasting pan.
5. Slip fingers under chicken skin and loosen to form pocket.
6. (If using skinless chicken breasts just cut small slits in the chicken and stuff the feta cheese in.)
7. Spoon olive oil mixture evenly on tops of chicken.
8. Cover pan with heavy-duty foil.
9. Bake for 50 minutes. Remove foil.
10. Broil few minutes, uncovered, until lightly browned. Yield 6 servings.

olive oil, tomatoes, garlic, oregano, ground black pepper, chicken breasts, feta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84801 (may not work)