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Sorry Mods, I tried the Recipe Section, but the format looked horrible, so I am going to try again here. I am sure the most likely problem is user error. 
Feta Chicken Breasts (Cordon Bleu Style)
8 boneless, skinless chicken breast halves; partially thawed
16 thin slices deli ham
8 oz. block of Feta cheese
1/4 cup flat leaf parsley (Italian); coarsley chopped
6-8 cloves garlic, crushed
1/2 stick plus 1 Tbsp. butter
2-3 Tbsp. olive oil
ground, dried sage
white pepper
salt
sliced black olives for garnish (optional)
Rinse and pat dry the chicken breasts. Lay breasts flat on a cutting board and use a very sharp knife to butterfly, leaving one edge attached to form a "pocket".
Preheat oven to 350 degrees.
Cut the Feta into 16 equal sized pieces, halving the block until you get the correct amount. (They will look like generous butter pats.)
Fold 8 pieces of the Feta into 8 of the ham slices and place inside each of the chicken breasts, lightly pressing edges so that they appear closed. Don't worry about a perfect seal, as this will be addressed later, and the ham will keep the cheese from melting out as they cook.
Season the tops of the chicken packages with salt, sage, and white pepper. Go lightly with the salt if you are using salted butter or if the ham contains a lot of sodium.
In a large skillet, place the 1/2 stick butter, olive oil, parsley, garlic cloves, and a dash each of the dry seasonings (to flavor the oil). Heat over high until foam subsides and add 4 of the chicken breasts, seasoned side down. Season opposite side while the first side is cooking. Allow to brown on each side, turning only once during cooking. Repeat with remaining 4 breasts, adding the extra Tbsp of butter and a dash of oil, if needed, between batches. You may need to reduce the heat slightly for the second batch to keep the parsley and garlic from scorching
When all chicken is browned, use remaining 8 slices of ham to wrap around each pocket, over the seam side. (The idea is to resemble a small backwards "C" (chicken pocket) wrapped by a large "C" (ham slice). Place all on a non-stick cookie sheet and bake for 20 minutes, or until chicken is done and feels firm when touched in the center. Ham will be browned a bit and curled on the edges, like bacon.
Remove sheet from oven and place the last 8 slices of Feta on top of each chicken breast. Pop under the broiler for just a couple minutes to toast and slightly melt the cheese.
Place 1-2 pieces of chicken on each plate to be served, garnishing with a sprig of parsley and a few slices of black olives, if desired. Side suggestions would include sauteed, buttered asparagus and fresh tomato slices. This makes a beautiful presentation with lots of color and texture.
Serves 4-8
Time: approx. 1 hour or less, including cooking
Feta Chicken Breasts (Cordon Bleu Style)
8 boneless, skinless chicken breast halves; partially thawed
16 thin slices deli ham
8 oz. block of Feta cheese
1/4 cup flat leaf parsley (Italian); coarsley chopped
6-8 cloves garlic, crushed
1/2 stick plus 1 Tbsp. butter
2-3 Tbsp. olive oil
ground, dried sage
white pepper
salt
sliced black olives for garnish (optional)
Rinse and pat dry the chicken breasts. Lay breasts flat on a cutting board and use a very sharp knife to butterfly, leaving one edge attached to form a "pocket".
Preheat oven to 350 degrees.
Cut the Feta into 16 equal sized pieces, halving the block until you get the correct amount. (They will look like generous butter pats.)
Fold 8 pieces of the Feta into 8 of the ham slices and place inside each of the chicken breasts, lightly pressing edges so that they appear closed. Don't worry about a perfect seal, as this will be addressed later, and the ham will keep the cheese from melting out as they cook.
Season the tops of the chicken packages with salt, sage, and white pepper. Go lightly with the salt if you are using salted butter or if the ham contains a lot of sodium.
In a large skillet, place the 1/2 stick butter, olive oil, parsley, garlic cloves, and a dash each of the dry seasonings (to flavor the oil). Heat over high until foam subsides and add 4 of the chicken breasts, seasoned side down. Season opposite side while the first side is cooking. Allow to brown on each side, turning only once during cooking. Repeat with remaining 4 breasts, adding the extra Tbsp of butter and a dash of oil, if needed, between batches. You may need to reduce the heat slightly for the second batch to keep the parsley and garlic from scorching
When all chicken is browned, use remaining 8 slices of ham to wrap around each pocket, over the seam side. (The idea is to resemble a small backwards "C" (chicken pocket) wrapped by a large "C" (ham slice). Place all on a non-stick cookie sheet and bake for 20 minutes, or until chicken is done and feels firm when touched in the center. Ham will be browned a bit and curled on the edges, like bacon.
Remove sheet from oven and place the last 8 slices of Feta on top of each chicken breast. Pop under the broiler for just a couple minutes to toast and slightly melt the cheese.
Place 1-2 pieces of chicken on each plate to be served, garnishing with a sprig of parsley and a few slices of black olives, if desired. Side suggestions would include sauteed, buttered asparagus and fresh tomato slices. This makes a beautiful presentation with lots of color and texture.
Serves 4-8
Time: approx. 1 hour or less, including cooking