Herb Cheese-Stuffed Chicken Breasts

• 2 boneless skinless chicken breast halves
• 1 oz feta cheese, crumbled (1/4 cup)
• 2 TB chopped fresh parsley
• 1 tsp chopped fresh oregano or 1/4 tsp dried oregano leaves
• 1 TB olive or vegetable oil
• 1 (14.5 oz) can Italian-style diced tomatoes, undrained
• 2 TB sliced ripe olives
• 2 tsp cornstarch

Heat oven to 350. Using sharp knife, cut 3" slit in meaty side of each chicken breast half to form pocket.

In small bowl, combine feta cheese, parsley, oregano and oil; mix well. Gently spoon half of filling into each pocket. Place chicken in ungreased 8" square baking dish.

In another small bowl, combine tomatoes, olives and cornstarch; mix well. Pour over chicken.

Bake at 350 for 35-40 minutes or until chicken is fork-tender and juices run clear.