Chicken with Mushroom & Feta

I had some chicken and mushrooms in the fridge that needed to be used up.  I Google'd for some recipes and found a few that seemed interesting.  I ended up combining a few of them.  When I stuff my chicken, I usually roll it and secure with toothpicks.  Unbelievably, I've never tried butterflying the chicken - but I did this time.  Duh - that was way easier and took less time to cook than when you roll it!  I ended up stuffing the chicken with the mushrooms and some peppercorn feta I had in the refrigerator too.  I added McCormick's Cowboy Rub to the outside too for some flavor.  This turned out very good and will be added to the rotation!

Ingredients:
2 boneless skinless chicken breasts
1/2 package of baby bella mushrooms
2-3 Tbsp feta
McCormick's Cowboy Rub
Olive Oil
Margarine
Tooth picks

Directions
Preheat oven to 375 degrees
In a pan, saute mushrooms in a little margarine.  I seasoned mine with a little fresh cracked pepper
Rinse chicken and lay on cutting board.  Butterfly the chicken (not all the way through - sort of like a hot dog roll)
When the mushrooms have finished cooking, combine the feta and mushrooms in a bowl.  I let my mushrooms cool a bit before combining them.
Open chicken breasts and spoon feta mushroom mixture into chicken.  Secure with toothpicks
Rub a little McCormick's Cowboy rub on each side of the chicken
Place chicken in same pan that you sauteed the mushrooms and over medium heat, sear the chicken slightly on each side
Place chicken in shallow baking dish and bake for about 10-15 minutes (or until you don't see pink any longer)