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 each "pocket" with feta cheese.
In small bowl combine: paprika, cumin, oregano, thyme and salt. Rub mixture over each chicken breast and set aside.
Heat olive oil in cast-iron or stainless steel skillet (oven safe) over medium-high heat.
When oil is hot, add chicken and cook for about 3-4 minutes on each side.
Spoon pesto over chicken, cover, and place in preheated oven.
Bake for 15-20 minutes (chicken breast thickness vary greatly) until cooked through and no longer pink inside.
Remove and top with extra pesto (optional), any extra feta cheese, and cherry tomatoes.
Serve with pasta or potatoes (see notes above).