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Feta Stuffed Chicken
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| 1 Tbs | snipped dried tomatoes |
| 4 | boneless skinless chicken breast halves |
| 1/4 cup | crumbled feta, (1oz) |
| 2 Tbs | softened fat-free cream cheese, (1oz) |
| 2 Tbs | snipped fresh basil or 1/2 tsp dried basil, crushed |
| 1/8 tsp | ground black pepper |
| 1 tsp | olive oil |
| cooking oil, alternative |
Place tomatoes in sm bowl. Pour enough boiling water over to cover. Let stand for 10 mins. Drain and pat dry; set aside. Cut pocket in each chicken breast horizontally through thickest portion to, but not through the opposite side; set aside.
In sm bowl combine feta, cream cheese, basil, and tomatoes. Spoon 1 rounded Tbs into each pocket. May have to secure openings with tooth picks. Sprinkle chicken w/black pepper.
In lg skillet, cook chicken in hot oil over med-high heat for 12-14 mins or until tender or no longer pink, turning once. (reduce heat to medium if chicken browns too quickly) serve warm.
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