place tomatoes in a small bowl. per enough boiling water over them to cover. let stand 10 minutes. Drain and pat dry; set aside.

Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. set aside.

In a small bowl, combine feta, cream cheese, basil, and tomatoes. spoon about 1 Tbs into each pocket. secure openings with toothpick. Sprinkle with pepper.

In large non - stick skillet, cook chicken in hot oil over med - high heat for 12-14 minutes, until tender and not pink, turning once.