container (4 oz) garlic-and-herbs spreadable cheese
cup coarsely chopped kalamata olives, patted dry
cup finely chopped green onions
teaspoons chopped fresh oregano leaves
boneless skinless chicken breasts
tablespoon olive oil
1Heat gas or charcoal grill. In medium bowl, stir together cheese, olives, onions and oregano. Place chicken breasts flat on cutting surface. Cut a lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Stuff each chicken with cheese mixture; secure with toothpicks. Brush chicken with oil; sprinkle with salt and pepper.
2Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).