Chicken Breasts Stuffed with Cream Cheese and Mixed Olives

Step 1: Chicken ... First, you can cut your own pocket in the chicken breast; or, you can ask your butcher to do it. Press the chicken down flat on the cutting board; and with a sharp knife, cut a pocket in the side, not going all the way through, but large enough to stuff. My butcher at my local grocery store is more than happy to do it.

Step 2: Filling ... Add the cream cheese, olives, scallions, red pepper flakes and dried oregano to a small bowl, and mix well.

Step 3: Marinade ... Grate the garlic in a small dish; then, add the olive oil, Italian seasoning, salt, and pepper; and, mix to make a paste.

Step 4: Stuffing the Chicken ... Stuff you chicken breasts with the filling and secure with a a couple of toothpicks. Then rub the marinade paste over the entire chicken breast (both sides). At this point, I like to add them to a small baking dish, lined with parchment paper (for easy clean up); covered with plastic wrap, and refrigerate to allow the marinade work. I prefer to make them early in the day, then bake that night; but, even 1 hour will give you a nice flavor.

Step 5: Bake ... Make sure to take your chicken out of the refrigerator a good 20-30 minutes before baking. You never want to be baking with a cold protein; especially one that is stuffed. Top each chicken breast with 1/2 tablespoon of the panko bread crumbs, and 1 tablespoon Feta cheese. Bake on the middle shelf at 350 degrees for 30-35 minutes until golden brown. You can use a thermometer if you are not sure. Internal temperature should be 160 when you take them out.

Step 6: Serve and ENJOY! I like to serve with a lemon wedge, so each person can squeeze one over the top - but it isn't necessary. Sauteed spinach makes for a great side dish.