4 skinless, boneless chicken breasts
2 oz. Feta cheese (solid or crumbled)
6 baby bella mushrooms, sliced
1/4 cup plus two tablespoons olive oil
1/2 cup sherry
1/4 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
twine for tying

Heat 1/4 cup olive oil at medium high in large skillet. Mix dry ingredients, set aside. Slice mushrooms, set aside.

Butterfly the chicken breasts, rub inside and out with two tablespoons olive oil. Sprinkle dry ingredients on inside and out. Stuff each with Feta cheese and tie closed with twine.

Braise for several minutes on each side, until all four sides of breasts are dark golden brown, (be careful they don't stick, adding a little more oil if necessary).

Add sherry and after a minute or so, reduce heat. Add sliced mushrooms and cover.

Check and shake frequently, making sure all sides of chicken are even in color. When sherry is reduced to a nice sauce, sprinkle the rest of the Feta over the chicken.

Note: Fresh spinach can be added with the mushrooms.

Goes well with rice or potatoes. Enjoy!

Submitted by: Capt. Karl