4 large skinless, boneless chicken breast halves
1/2 cup dried tomatoes
1 cup crumbled feta cheese
1 14 oz. can artichoke hearts, drained and chopped
2 tsp. finely chopped fresh Basil
2 garlic cloves, chopped fine
3 tbsp. olive oil
1 Tbsp. olive oil
1 tsp. finely chopped fresh Basil
1 fresh tomato, sliced

Method
Preheat oven to 450 degrees. Cut a pocket in chicken breasts from the
thicker side in order to stuff. Soak dried tomatoes about 10 minutes in boiling
water; remove from water and chop. In a mixing bowl combine the chopped
tomatoes, feta cheese, chopped artichokes, 2 tsp of the basil, garlic and
olive oil. Mix with spoon so all ingredients are well combined. Then stuff
each breast equally. Place stuffed breasts in a shallow baking pan. Combine
remaining 1 Tbsp. oil and 1 tsp. of basil; brush over top of chicken. Cover
and bake for 25-30 minutes or until nearly done. Uncover and place tomato
slices over the top of the chicken. Place back in oven until tomatoes cook
slightly and the top of chicken slightly browns, about 5-10 minutes.