Feta-and-olive-stuffed chicken breasts

Creamy filling and a whole chicken breast. Num-num.

Ingredients
Serves 4
Ww points = 4

4 chicken breasts, skin removed and slit to form a pocket
1/4 cup crumbled feta
2 tablespoons fat-free cream cheese
1 tablespoon chopped fresh herbs such as basil, oregano, chives or a mix.
12 pitted black olives, finely chopped.
1 teaspoon bran oil
lemon quarters to serve

Preheat oven to 175 degrees. Pocket the chicken breasts. Mix the feta, cream cheese, herbs and olives. Force the cheese mix into the pocket of the chicken breast. Secure if necessary with a toothpick.

Brown the outside of the chicken breast in the oil in a frypan for a few minutes then put on a tray and place in the oven. Bake for 20 minutes or until the chicken breast is cooked.

Serve with the lemon quarters ready to squeeze over.