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Preheat oven to 350°F. Place tomatoes in a small bowl. Cover with boiling water. After 10 minutes, drain and pat dry before set aside. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to create a wedge opening. Set aside. In a small bowl, combine feta, cream cheese, basil, and tomatoes. Spoon about 1 rounded tablespoon into each chicken pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with salt and pepper. In a large oven-proof skillet, heat oil over medium-high heat. Add chicken, cook until browned, flip over, and cook on second side until browned. Move skillet to the preheated oven and bake until chicken is thoroughly cooked. This usually takes around 25 minutes. Serve with potatoes and salad to complete the meal.
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