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Main Dish> Poultry

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Cheese Stuffed Chicken
Serves 4

4 Perdue Boneless, Skinless Chicken Breasts
1/2 cup crumbled Feta, Bleu or Sharp Cheddar Cheese
(choose as taste desires)
3 Tbsps. chopped fresh Parsley
1/2 tsp. dried Oregano
2 Tbsps. Olive Oil
2 14-oz. cans Diced Tomatoes with Roasted Garlic, undrained
1/4 cup sliced Black Olives
1 Tbsp. Cornstarch

Cut a 3-inch slit in the thick side of each chicken breast to
form a pocket, being careful to not cut completely through the flesh. Combine cheese, parsley, oregano and oil and mix gently. Spoon 1/4 of filling into each pocket. Place chicken in
ungreased 2-quart baking dish.
In another small bowl, mix tomatoes, olives and cornstarch and pour over chicken. Bake at 350 F for 35-40 minutes until chicken is thoroughly cooked. Great with spaghetti, if you like.