• 4 to 6 boneless chicken breasts
• 1/2 package feta cheese
• 1/2 block of Neufchatel or cream cheese
• 1/2 teaspoon oregano, finely chopped
• 1/2 teaspoon thyme, finely chopped
• 1/2 teaspoon basil, finely chopped
• 1/2 teaspoon mint, finely chopped
• 2 shallots, chopped
• White wine
• Butter
• Cream
• Black pepper

Make a pocket incision in the chicken breasts. Similar to a butterfly cut. Do not cut all the way through.

Crumble feta, cut in a generous amount of herbs. Reserve some herbs for finishing the pan sauce.

Stuff the chicken breasts with the cheese and herb mixture. Season with a little pepper. The feta is naturally very salty, so no add'l salt is needed.

Melt butter in a skillet large enough to hold the chicken.

Sear the chicken in the butter for about 5 minutes, or long enough to cook the bottom cut of the chicken. Then turn over.

Cover skillet and cook until chicken is done - about another 5 minutes or so.

Remove chicken from pan to serving dish.

Sauté shallots in pan drippings for about 1 minute.

Deglaze pan with white wine.

Reduce heat and add 1/2 cup of cream. Simmer and reduce heat by half.

Add remaining herbs to finish the sauce. Pour over chicken and serve.