Herb and Feta-Stuffed Chicken Breasts

This was the first recipe I made for Jason that he actually liked, so it is dear to my heart. Plus, it is good for when company comes over because it bakes in the oven and gives you time to get everything else ready! Plus-plus, it is really tasty...

I got this from the Pillsbury Complete Cookbook. I've made it with a variety of herbs instead of just parsley, but the parsley is good--and I don't even like parsley that much. I would definitely use fresh parsley instead of dried if you can.

Herb Cheese-Stuffed Chicken Breasts
Serves 4

4 boneless skinless chicken breast halves
2 oz feta cheese, crumbled (1/4 cup)
1/4 cup chopped fresh parsley
2 t chopped fresh oregano
OR 1/4 t dried oregano
2 T olive or vegetable oil
2 (14.5 oz) cans Italian-style diced tomatoes, undrained
1/4 c sliced ripe olives
4 t cornstarch

1. Heat oven to 350 F. Using sharp knife, cut 3-inch slit in meaty side of each chicken breast half to form pocket.

2. In small bowl, combine feta cheese, parsley, oregano and oil; mix well. Gently spoon 1/4 of mixture into each pocket. Place chicken in ungreased 13X9-inch (3 quart) baking dish.

3. In medium bowl, combine tomatoes, olives, and cornstarch; mix well. Pour over chicken.

4. Bake at 350 F for 35-40 minutes or until chicken is fork-tender and juices run clear.