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Mediterranean Stuffed Chicken Breasts




Source of Recipe


Mary Drennen Ankar, Cooking Light, JUNE 2010


Recipe Introduction


"Only five ingredients are needed to make this company-worthy meal. Cut back on your prep time by chopping olives, mincing basil, and trimming chicken while the peppers cook. For an even greater reduction in time, substitute with jarred roasted red bell peppers. At just 210 calories per serving, this quick stuffed chicken recipe is an easy and healthy dinner alternative."




List of Ingredients




1 large red bell pepper
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons finely chopped pitted kalamata olives
1 tablespoon minced fresh basil
8 (6-ounce) skinless, boneless chicken breasts


Recipe



Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.

Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.

Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.

Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray.

Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.

Yield: 8 servings (serving size: 1 stuffed chicken breast half)