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© Meredith Corporation. All rights reserved. Used with permission.
Place tomatoes in a small bowl. Add enough boiling water to cover. Let stand for 10 minutes. Drain and pat dry; set aside.
Meanwhile, using a sharp knife, cut a pocket in each chicken breast half by cutting horizontally through the thickest portion to, but not through, the opposite side. Set chicken aside.
In a small bowl, combine feta, cream cheese, basil and drained tomatoes. Spoon about 1 rounded tablespoon into the pocket in each chicken breast half. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper.
In a large nonstick skillet, heat oil over medium-high heat. Cook chicken in the hot oil for 12 to 14 minutes or until no pink remains (170°F), turning once. (Reduce heat to medium if chicken browns too quickly.) Serve chicken with salad greens. If desired, drizzle with vinaigrette.