Mushroom and Feta Stuffed Chicken Breast

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 small onion, minced
• 2 cloves garlic, chopped
• 1 cup mushrooms, chopped
• ½ cup feta cheese, crumbled
• 1 tbsp fresh basil (1/2 tbsp if dried), chopped
• Salt and pepper
• 1/3 cup white wine

1. Preheat oven to 500°F (260°C).
2. Heat oil in an oven-proof frying pan over medium heat. Add the onion and garlic, and sauté until softened.
3. Add mushrooms and sauté for 2 minutes.
4. Add feta and basil, and cook until the feta is melted. Season with salt and pepper, and remove pan from heat.
5. Cut a lengthwise pocket in the chicken breasts and fill each one with half of the mushroom mixture.
6. Fry the chicken breast in the pan over medium heat for 2 minutes until browned, and transfer chicken to oven. Keep frying pan with juices to make sauce later. Roast chicken for 10-12 minutes until completely cooked through.
7. Remove from oven and let sit.
8. Place pan back on heat, add wine, and reduce.
9. Pour sauce over chicken and serve.