Feta and Olive Stuffed Chicken Breast baked in Tomato Garlic Sauce

I forgot to photograph this tasty chicken dish, but just look at the ingredients - classic flavour combinations, delish! Serves 4.

Ingredients
3 large chicken breasts, boneless, skinless
1 onion, finely diced
1 large can diced tomatoes, no salt added
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red chili flakes
fresh ground pepper to taste
1 tbsp olive oil
10-15 green olives, chopped
2 cloves garlic or 1/2 tsp powdered garlic
crumbled feta cheese

Directions
Preheat oven to 350 F. Preheat olive oil in skillet over med heat. Add onion and saute until translucent, 5-7 minutes. Add garlic and pepper; continue to saute for another minute.

Add tomatoes, oregano, basil and chili flakes to skillet. Stir and reduce heat to med-low for 15-20 minutes while you prepare the chicken.

Cut the chicken along one side so that you can open the chicken to form a butterfly, being careful not to cut it all the way through. Add feta and olives to the middle of the chicken breasts, season with fresh pepper, then fold them back up.

Pour half of the tomato sauce into the bottom of a baking dish (I lined mine with foil to make cleaning up easier), add the stuffed chicken breasts into the pan, then top with the remaining sauce. Bake chicken for 35 to 45 minutes, or until chicken is no longer pink inside. I added some extra feta to the top of the chicken in the last 5 minutes of baking; this is optional.



*Credit to a fellow blogger: http://cookinfanatic.wordpress.com/2011/01/11/feta-olive-stuffed-chicken-baked-in-garlic-tomato-sauce/