Ingredients
1/3 cup reduced-fat feta cheese
2 sun-dried tomatoes (from a jar), finely chopped
1 garlic clove, minced
1/2 tsp dried basil
Freshly ground black pepper
4 (6-oz) boneless, skinless chicken breasts
2 tsp extra-virgin olive oil
Preparation
Heat the oven to 425 degrees F. In a small bowl, combine cheese, tomatoes, garlic, and basil. Season with pepper and mash together well with a fork. Butterfly chicken by carefully slicing horizontally along the long edge of each breast, three-quarters of the way through. Open up each breast and spread inside with one-fourth of the feta mixture. Close breast over filling and press edges together to seal. Season lightly with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Add chicken and cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven and cook until chicken is cooked through, about 20 minutes. Remove from the oven and serve warm.
