Mediterranean Stuffed Chicken Breasts

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

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Nutritional Information

Amount per serving
  • Calories: 210
  • Fat: 5.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1g
  • Protein: 35.2g
  • Carbohydrate: 1.8g
  • Fiber: 0.5g
  • Cholesterol: 98mg
  • Iron: 1.3mg
  • Sodium: 266mg
  • Calcium: 43mg

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

  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.
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