Chicken with Feta Cheese

Recipe by Lindsay Church
This was an excellent recipe that we will be using at least once a month.

1 C flavored feta cheese (we tried sun dried tomato and basil)
4 boneless, skinless chicken breasts
2 TBSP olive oil
1/2 cup chicken stock
2 TBSP unsalted butter
Juice of 1/2 a lemon
coarse salt and pepper

Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken intact. Stuff pockets with feta. Season each side of chicken with salt and pepper. Heat oil in a large skillet over med-high heat. Add chicken and cook until browned on both sides about 6-7 minutes per side. Cover skillet and continue cooking until chicken is done, about 5 minutes more. Remove chicken to a platter, and keep warm. To the skillet, add chicken stock and cook, stirring up browns bits until slightly reduced. Add lemon juice and butter. Reduce the heat to low and swirl pan until butter is melted and sauce is slightly thickened. Serve chicken drizzled with sauce.