Preheat your oven to 375 degrees. Spray a 9 by 13 inch glass baking dish with cooking spray and set aside.
Cut each of the four chicken breasts in half, not going all the way through, butterflying them. (See photo above. Sprinkle each with salt and pepper. Put 1/4 cup of Sargento® Chef Blends™ 6 Cheese Italian shredded cheese on top of each piece of chicken. Then top each with 1 TBSP chopped Kalamata olives and 1 TBSP diced roasted red pepper. Fold the chicken back over and secure closed with two toothpicks.
Place the four stuffed chicken breasts in the prepared pan. Cover with aluminum foil and bake for 40 minutes or until the chicken is completely cooked through.
While the chicken is cooking, measure out the one cup of Greek yogurt into a medium sized bowl. Stir it well until it is completely smooth. Then stir in the lemon juice, garlic, salt, oregano, black pepper, and thyme.
Remove the chicken from the oven, transfer to plates, and remove toothpicks. Spoon a large spoonful of the yogurt sauce over each chicken breast and serve.
Chicken breasts vary greatly in size. Use your discretion when adding the cheese, olives, and red peppers to the inside of the chicken breasts, adding a little more or a little less depending on size.