Katie's Stuffed Chicken

3 chicken breasts, thawed
1/4 yellow onion
3 roma tomatoes
small bunch of fresh basil
1/2 small tub of feta
extra virgin olive oil
black pepper
garlic
lowfat Greek dressing

Thaw chicken and fillet the breasts to create a pocket. Wrap in foil or plastic wrap and pound. Set aside.

Chop tomatoes and onion into small chunks. Chop or use food processor to finely process fresh basil. Put tomatos, onion, and basil in a bowl, and add feta. Sprinkle with black pepper to taste. Add a small amount of Greek dressing and EVOO and gently mix with a fork or spoon.

Use a small amount of cooking spray to coat the bottom of a Pyrex baking dish. One at a time, stuff the chicken breasts with the filling, and place them in the dish. Spread any leftover filling over the chicken breast. Season with garlic cloves or garlic powder and black pepper to taste.

Cover with aluminum foil and bake in middle rack at 375 for 15 minutes. Raise temperature to 400 and move to top rack. Remove foil, and back until done.

I served this with garlic new potatoes and brocolli, with a dusting of parmesan cheese over the top.