Greek Chicken

About 40 minutes before serving, in small bowl with fork, mix Feta cheese, lemon juice and oregano until smooth

On work surface, with meat mallet or dull edge of French knife, pound each chicken breast half to 1/2-inch thickness

With knife or small metal spatula, spread cheese mixture over each breast half to within 1/2-inch of edge

Fold chicken breasts crosswise in half to enclose filling; secure with toothpick

On sheet of waxed paper, mix salt, pepper and 1 tablespoon flour; use to coat chicken

In 12-inch skillet over medium-high heat in hot olive or salad oil, cook chicken until golden brown on both sides, turning once.