ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mediterranean Stuffed Chicken Breasts

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: 1 stuffed chicken breast half)
This versatile stuffed chicken breast dish is easy enough for a weeknight supper but elegant enough for company.

Ingredients

  • The 5 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

Nutrition Information

  • calories 210
  • fat 5.9 g
  • satfat 1.9 g
  • monofat 2.3 g
  • polyfat 1 g
  • protein 35.2 g
  • carbohydrate 1.8 g
  • fiber 0.5 g
  • cholesterol 98 mg
  • iron 1.3 mg
  • sodium 266 mg
  • calcium 43 mg

How to Make It

  1. Directions: 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.