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1
Combine feta cheese, basil (reserving about 2 teaspoons for garnish), sun-dried tomatoes and oil, kalamata olives, and oregano in a bowl.
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2
Mix and drizzle in a little chicken broth (reserve about 4 tablespoons for use later) to keep mixture moist.
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3
Preheat the oven to 425 degrees.
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4
Trim any fat or yucky stuff off of chicken breasts.
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5
Place them in a large Ziploc bag with all of the air squeezed out; seal.
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6
Using a meat mallet, pound the chicken breasts until they are an even thickness.
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7
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.
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8
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 isnt a huge deal), so just pound them until they are even.
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9
Stuff each breast with 1/4 of the feta cheese mixture.
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10
Salt and pepper both sides of the chicken breast.
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11
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.
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12
Repeat with remaining chicken breasts.
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13
Once the oven is preheated, put all four packets on a cookie sheet and bake for 20 25 minutes (depends on your oven).
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14
While the chicken is cooking, make a salad.
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15
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.
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16
Enjoy!
