+ chicken breasts (one per person)
+ feta cheese (in block form)
+ pesto (homemade is better, store-bought will suffice)
+ garlic (one clove per person, minced)
+ olive oil for frying
Trim chicken breasts. Since most breasts adhere to the "triangle" shape (thick, wide at one end, thin and skinny at the other), you might want to consider cutting the "skinny" end down a bit. Using a paring knife (a chef's knife is just too big, unless you're using ostrich breast), cut a pocket. Now, it might be easier to cut along one of the long sides, less of the stuffing will leak out if you cut along the thick, short end. Without cutting through the sides or the end, make the pocket as big as possible.
Cram the minced clove of garlic into the chicken breast; you can use (clean!) fingers or the back of a spoon to make sure it's evenly distributed. Next, add a slab of feta, and finally, a good spoonful of pesto. The pesto, in particular, should be pushed deep into the pocket to prevent leaking.
Salt and pepper the outside of the chicken breast. Cook in olive oil in a medium-hot skillet, approximately 6 minutes on each side.
The end. Enjoy.