Chicken Breasts Stuffed With Feta and Sun-dried Tomatoes:

This is a recipe that I got from the "South Beach Diet Super Charged." I highly reccomend the book, because it can help the average person change their lifestyle, and pallete (the way food tastes to you).

I made a few changes to the original recipe; I used less oil, use regular feta(instead of reduced fat), and substituted Italian seasoning for dried basil. I am huge fan of Italian seasoning, and I purchase it in bulk from Costco. If you want to switch the recipe up even more you can omit sun-dried tomatoes and use spinach.

Ingredients:

- 1/3 cup feta cheese
- 2 sun-dried tomoatoes from jar finely chopped (You can also use the bagged type as well - add an extra teaspoon of oil to the mixture).
- 1 garlic clove minced
- 1/2 teaspoon Italian seasoning
- Fresh ground black pepper
- Salt
- 4 chicken breasts
- Cooking spray (I love to use my Misto sprayer with olive oil)

Preparation:

Heat oven to 425 degrees

In a small bowl, combine combine cheese, tomatoes, garlic, and Italian seasoning. Season with pepper and mash together well with a fork.

Butterfly chicken carefully by carefully cutting horizontally along each edge of the breast, three quarters of the way through. Stuff one fouth of the mixture in each breast. Close breast over filling and press edges together to seal. Season lightly with salt and pepper.

Coat a large ovenproof skillet with spray oil and heat to medium high. Add chicken and brown both sides (about two minutes each side). Transfer skillet to oven and cook until chicken is cooked through, about 20 minutes.

Remove from oven and serve warm. Enjoy!