Stuffed Pesto Chicken

Ingredients

• 4-6 boneless skinless chicken breasts
• 1 c. feta cheese
• 1/4 c. paprika (this is not a typo)
• 1/4 tsp cumin
• 1/4 tsp oregano
• 1/4 tsp thyme
• 1 1/4 tsp salt
• 1 c. pesto
• 1-2 cloves garlic
• 2 1/2 Tbsp olive oil

Instructions

• Preheat oven to 350 degrees. With sharp knife cut a slit into chicken breasts not cutting all the way through, just creating a "pocket". Stuff with feta cheese and put into 9x13 baking dish. In small bowl combine: paprika, cumin, oregano, thyme and salt. Spread evenly over chicken. Spoon pesto over chicken. Sprinkle with garlic. Drizzle oil over the top and cover with aluminum foil (shiny side down). Put in oven for 35-45 minutes (chicken breast thickness vary greatly) until no longer pink inside. Serve with rice or potatoes.
NOTE: Now if you don't care how it looks you can skip stuffing the feta in the middle and just sprinkle it on top. Also this is great layered in a slow cooker and cook on low for 3-4 hours. Again, not as pretty, but tastes just the same.