I made this one up. Sort of. Actually, someone made this similar dish for me when I had my baby Rachel 3 years ago. I tried many different ways to copy the recipe until I mastered it to my own taste. There is no link for this one--my very own creation. I know this will be a favorite as it only takes seconds to make!
4 boneless, skinless chicken breasts (the very best are Bell & Evan's at Highland Park Market or any Organic kind)
1 cup Grape tomatoes sliced in quarters and chopped
1 Tbsp. minced garlic from jar
1 cup crumbled feta cheese
3-4 Tbsp. freshly chopped Basil (or 1/2 Tbsp. dried)
3 Tbsp. EVOO
Paprkia
Parsley
Salt and Pepper
Preheat oven to 350 degrees
1. Rinse Chicken and pat dry with paper towels.
2. Butterfly chicken, but not all the way through. Leave about 1 inch uncut. Here is a link if you don't know how: http://video.search.yahoo.com/video/play?p=how%20to%20butterfly%20chicken&tnr=21&vid=1022566991007&l=53&turl=http%3A%2F%2Fts4.mm.bing.net%2Fvideos%2Fthumbnail.aspx%3Fq%3D1022566991007%26id%3D9532049612b4cbf28f51b4f3bda2e100%26bid%3Dh5tD7QXkHvZvVg%26bn%3DThumb%26url%3Dhttp%253a%252f%252fwww.youtube.com%252fwatch%253fv%253dOt46Cueod4s&rurl=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DOt46Cueod4s&sigr=11aih6d2h&newfp=1&tit=Cooking+Tips+%3A+How+to+Butterfly+Chicken+Breast
3. Mix together in a medium bowl the tomato mixture: tomatoes, feta, basil, garlic, salt, pepper & olive oil. Add any more seasonings to your personal taste.
4. Stuff chicken breasts with about 2-3 Tbsp. of tomato mixture. Sprinkle each breast with paprika and either dried or fresh parsley. Place chicken in a 9x13 pan sprayed with cooking spray. Bake uncovered for about 35-40 min. or until digital thermometer reaches 165 degrees
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