Preheat the oven to 400°F (200°C). Lightly grease a baking dish with cooking spray to prevent sticking.

In a small bowl, combine the crumbled feta cheese, softened cream cheese, and chopped fresh basil. Carefully fold in the diced cherry tomatoes. Season the filling with salt and pepper to taste, ensuring a balanced flavor without excessive stirring to avoid discoloring the mixture.

Using a sharp knife, slice each chicken breast horizontally to create a “butterfly” cut, being cautious not to cut entirely through the chicken. Open each breast and gently flatten with a rolling pin or meat mallet until it is of even thickness.

Place half of the prepared feta mixture onto one side of each opened chicken breast. Roll the chicken tightly to enclose the filling, securing the edges with toothpicks to prevent the filling from leaking during baking.

Arrange the stuffed chicken breasts in the prepared baking dish. Brush each breast with olive oil to help adhere the breadcrumb topping and enhance browning. Evenly sprinkle the panko bread crumbs over each chicken breast.

Place the baking dish in the preheated oven and bake for 25 to 35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the breadcrumbs are golden.

Carefully remove the toothpicks before serving. Serve warm to enjoy the flavorful, creamy filling and the crispy breadcrumb topping.