Mediterranean Stuffed Chicken Breasts

Mediterranean Stuffed Chicken Breasts Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This versatile stuffed chicken breast dish is easy enough for a weeknight supper but elegant enough for company.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Mary Drennen Ankar,

Cooking Light

June 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note