Sundried Tomato, basil and Feta stuffed Chicken breasts

This is a very tasty and easy to prepare dish that works well for family and special company.You can serve it hot or let it cool and slice and serve over a nice salad for a light lunch or dinner

Ingredients

1/3cup reduced-fat feta cheese

2-3 sundried tomatoes(from a jar) finely chopped

1 garlic clove, minced

1/2 teaspoon dried basil

freshly ground pepper to taste

4(6-ounce) boneless,skinless.chicken breasts

salt

2 teaspoons extra- virgin olive oil

Heat oven to 425*F

In a small bowl, mash together well cheese, tomatoes, basil, garlic & pepper with a fork.

Butterfly Chicken,(Slice an opening  down the long side, on the side of the chicken leave attached about 1/2 inch either end and cut deep about 3/4 of the way into the chicken making a pocket). Do this with each chicken breast,filling the pocket with a 1/4 of the mix repeating for each chicken breast. Attach breast over filling  using a toothpick to seal the opening. Season lightly with salt and pepper

In a large oven proof skillet(I use a cast Iron frying pan) heat oil over medium-high heat. Add chicken to brown on each side about 2 minutes then transfer  skillet to oven. cook for 20 -30 minutes until cooked through.