Feta Stuffed Chicken Breasts

• 2 oz. fat free feta cheese, crumbled
• 2 moist packed in water, sun dried tomatoes, finely chopped.
• 4 large fresh basil leaves chopped
• ¼ tsp salt and ¼ tsp pepper
• ¼ cup Panko (Japanese bread crumbs)
• 4 (5 oz.) boneless, skinless chicken breasts
• 4 tsp fat free mayonnaise.

1. Preheat oven to 425. 
2. Spray nonstick baking pan with nonstick spray
3. With fork, mix together feta, sun dried tomatoes, basil salt and pepper in small bowl until well blended.
4. Spread panko on sheet of wax paper
5. With small, sharp knife, cut pocket about 2 and ½ inches long in each chicken breast.  Put ¼ cheese mixture in each pocket.  Press edges closed.  Brush top of each breast with mayonnaise.  Press coated side of chicken, one breast at a time, in crumbs.  Place coated side up, in prepared baking pan. 
6. Lightly spray crumbs with nonstick spray.  Bake until chicken is cooked through and crust is golden, about 25 minutes.

Serves 4                         
4 Points Plus Values