Stuffed Chicken Breasts (Greek Style)

Combine feta cheese, basil (reserving about 2 teaspoons for garnish), sun-dried tomatoes and oil, kalamata olives, and oregano in a bowl. Mix and drizzle in a little chicken broth (reserve about 4 tablespoons for use later) to keep mixture moist.

Preheat the oven to 425 degrees.

Trim any fat or yucky stuff off of chicken breasts. Place them in a large Ziploc bag with all of the air squeezed out; seal. Using a meat mallet, pound the chicken breasts until they are an even thickness. 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.

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 isn’t a huge deal), so just pound them until they are even.

Stuff each breast with 1/4 of the feta cheese mixture. Salt and pepper both sides of the chicken breast.

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. Repeat with remaining chicken breasts.

Once the oven is preheated, put all four packets on a cookie sheet and bake for 20 – 25 minutes (depends on your oven).

While the chicken is cooking, make a salad. 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. Enjoy!