Chicken stuffed with feta and oregano

• 3/4 cup crumbled feta cheese (about 3 ounces)
• 1 teaspoon dried oregano
• boneless, skinless chicken breast halves (6 to 8 ounces each)
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
  

1. 
   Directions:

2. In a small bowl, combine feta and oregano. Make a pocket in chicken breasts:  make an incision in thicker side of each breast with a paring knife. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.

3. 
   Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.

4. 
   Cover skillet, and continue cooking until isn't pink.

5. 
   Add butter to the skillet stirring up brown bits with a wooden spoon until reduced slightly. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.

I served it wit carrots and full mashed potatoes