Chicken with Feta and Wild Mushrooms

• 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. chopped fresh basil
• 2 cloves garlic, minced
• 1 Tbsp. extra virgin olive oil
• 4 small boneless skinless chicken breasts (1 lb.)
• 2 cups sliced assorted mushrooms (such as button, portabello, and cremini)

1. Preheat oven to 350F.
2. Mix cheese, sour cream, basil and garlic; set aside.
3. Brush oil onto bottom of 13x9-inch baking dish.
4. Place chicken in prepared dish; top evenly with mushrooms.
5. Spoon about 1/4 cup of the feta mixture onto each chicken breast.
6. Bake 45 to 50 min.
7. or until chicken is cooked through (170F).
8. Serve over hot cooked couscous or wild rice, if desired.

feta cheese, s, fresh basil, garlic, extra virgin olive oil, chicken breasts, mushrooms

Taken from www.kraftrecipes.com/recipes/chicken-feta-wild-mushrooms-155883.aspx (may not work)