Feta Stuffed Chicken

4 boneless skinless chicken breasts
1 container of feta cheese (any variety you like)
2 cups chicken stock (less or more depending on how much “sauce” you want to produce)
2-3 tbsp butter
2-3 tbsp lemon juice
Oregano
black pepper

Remove the fat from the chicken breasts and slice in half. Carefully cut a “pocket” in each side of the breast with your knife.
Crumble the feta into a bowl, then add oregano (a sprinkling, as little or as much as you like)
Stuff as much feta as you can into each pocket.
On the stove, heat about 2 tbsp of olive oil in a deep skillet. Once the oil is hot, add the chicken to the pan and brown each side. Grind black pepper onto each side of the chicken (as much or as little as you like, or none at all)
Cook thoroughly, then remove the chicken from the pan. Place on a plate and cover with foil. Don’t scrape the bits of feta and juice from the pan… leave it for the sauce!

Sauce

In the same pan, add the butter, lemon juice and chicken broth (again you can adjust the quantities for how much or how little sauce you need)
Bring to a boil and then let simmer for about 5 minutes on lower heat. It is supposed to be runny!