Easy Stuffed Chicken

Put a chicken breast half on a cutting board. Using a boning knife or other long, thin knife, make a pocket by cutting a slit along a long side in the thickest part of the chicken. Gradually work the knife into the breast, making a pocket about 3 inches long and being careful not to cut all the way through the breast. Try to keep the knife blade parallel to the cutting board. Repeat with the remaining chicken. In a small bowl, stir together the cream cheese, tomatoes, and green onion until blended. Spoon into each chicken breast pocket. Press the edges of the opening together to form a seal. Secure with wooden toothpick. Heat a large nonstick skillet over medium heat. Cook the chicken for 4 minutes. Turn over. Cook, covered, for 5 minutes, or until the chicken is no longer pink in the center. Transfer the chicken to a cutting board. Discard the toothpicks. Cut the chicken crosswise into the desired number of slices.