Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 2 tablespoons butter 
• 0.3 cup fat-skimmed beef broth fat-free
• 2 ounces feta cheese crumbled
• 2 teaspoons basil fresh chopped
• 0.5 teaspoon garlic minced
• 0.5 teaspoon kosher salt 
• 0.5 teaspoon lemon zest grated
• 1 teaspoon oregano fresh chopped
• 24 ounce chicken breast halves boneless skinless
• 0.5 cup sun-dried olives packed
• 2 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• plastic wrap
• aluminum foil
• meat tenderizer

Directions

1. Preheat oven to 42
2. Bring 2 cups water to a boil in a small saucepan; add tomatoes.
3. Remove from heat; cover and let stand for 5 minutes.
4. Drain and slice into thin strips.
5. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.
6. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet.
7. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket.
8. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.
9. Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet.
10. Lay one stuffed chicken breast half on top of each portion of butter.
11. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges.
12. Place packets on a baking sheet.
13. Bake packets at 425 for 20 minutes.
14. Remove from oven, and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half.
15. Garnish each serving with 1/2 teaspoon sliced basil, if desired.
16. Serve immediately.