Greek Stuffed Chicken

Description
Contributed by Catsrecipes Y-Group
 * Number of Servings: 4

Ingredients

 * parchment paper
 * 1 tablespoon olive oil
 * 2 teaspoons Greek seasoning blend, divided
 * ½ teaspoon seasoned salt
 * ½ cup kalamata olives, pitted and chopped
 * ½ cup feta cheese, crumbled
 * 2 cloves garlic, minced
 * 4 boneless, skinless chicken breast halves (4 to 6 oz each)
 * ½ cup chopped tomatoes
 * ¼ cup chopped red onion
 * 1 tablespoon chopped fresh basil

Description

 * 1) Preheat oven to 400°F.
 * 2) Tear off four 15-inch sheets of Reynold's parchment paper.
 * 3) Fold each sheet in half and crease it in the center.
 * 4) Unfold.
 * 5) Mix together olive oil, 1½ teaspoons Greek seasoning and seasoned salt; set aside.
 * 6) Combine feta cheese, olives, garlic and remaining Greek seasoning.
 * 7) To create a pocket, make a long, deep horizontal cut in one side of each chicken breast being careful not to cut all the way through.
 * 8) Stuff ¼ of cheese mixture into each chicken breast half.
 * 9) Drizzle with ¼ of olive oil mixture.
 * 10) Fold over other half of sheet to enclose ingredients.
 * 11) Starting at top corner, make small overlapping folds down entire length of packet to seal edges together.
 * 12) Twist the last fold several times to make a tight seal.
 * 13) Repeat to make 4 packets.
 * 14) Place parchment packets on large cookie sheet.
 * 15) Bake 20 to 25 minutes.
 * 16) Meanwhile, combine tomatoes, onions and basil; refrigerate until ready to serve.
 * 17) Place parchment packets on dinner plates.
 * 18) Carefully cut an x in top of each packet to allow steam to escape.
 * 19) Top with tomato relish.
 * 20) Serve immediately.