Stuffed Grilled Chicken Greek Style

So in Louisiana my favorite Greek/Lebanese restaurant is in the small city of Zachary named Cafe Phoenicia. It is a life changer with every bite you slip further into Mt. Olympus. The only bad thing about it is that it has got to be a gagillion calories so I have to dial it down a bit. So I decided to take ALL the flavors that I know to be in Cafe Phoenicia's food and stuff them into a chicken breast.

"There is no love sincerer than the love of food." -George Bernard Shaw


Ingredients

2 large boneless, skinless chicken breasts, butterflied
1 5 oz container fat free feta cheese
1/4 cup fresh Italian parsley, chopped
1 tablespoon sun-dried tomato, chopped
1/4 cup kalamata olives, chopped
1 clove garlic, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon rosemarie
1/2 teaspoon dried sundried tomatoes

Preheat grill to medium. Combine salt, pepper, garlic powder, rosemarie, dried sundried tomatoes and oregano in a small bowl. Mix well. Sprinkle seasonings over both sides of chicken breasts.

Combine feta cheese, onion, Italian parsley, sun-dried tomato, kalamata olives and garlic in a medium bowl. Mix well. Spoon mixture into each chicken breast, and fold over top half of breast.

Grill breast over medium heat for 25 - 30 minutes, or until chicken is no longer pink. Cook 15 mins on each side.