Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

How to Make It

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.

Ratings & Reviews

Ramona2's Review

February 23, 2014
I marinated the chicken for about an hour in bottled greek dressing and flattened the breasts and used about 1/4 cup filling in each. Then I browned on both sides, covered and reduced heat to low while I cooked my sides. I used bottled roasted red peppers and it turned out delicious. I served with Mediterranean Couscous and creamed spinach. I had some left over filling so I heated it and spooned it over the chicken. The chicken turned out very moist. Husband love it!

j2kwalk2's Review

January 30, 2015
This is a very easy and quick recipe. I added some red pepper, because we like stuff a bit spicy. I think I should have stuffed the chicken breast more. The stuffing mixture is very tasty. I think maybe wrapping in a piece of bacon or pancetta could be interesting. My husband (doesn't like chicken) suggested to flatten the chicken and spread with mixture then roll it up. Might try that, but for quick and easy go with the stuffed.

daneanp's Review

October 12, 2014
So I cheated a little and purchased fire-roasted red peppers in a jar instead of making my own. I also seasoned the breasts before grilling with salt and pepper and finished them off with a sprinkle of dried oregano just before serving. We had these with roasted red pepper risotto (Archer Farms) and caesar salads. The family loved the meal.

memphismary's Review

September 05, 2014
Great recipe and easy to assemble.

gixy190's Review

March 04, 2014
really great recipe!!

HAllen2867's Review

September 28, 2013
Kind of bland.

stellacorona's Review

July 08, 2013
very good! i used three 9 oz breasts, with the listed measured ingredients for stuffing. had black olives instead of kalamata. pounded the bigger end of the chicken to flatten evenly. each breast used about 3.5 T of mix. i think i will make a bit extra next time. used the tips from previous reviewers, and also browned on range top then convection roasted for about 23 min. added lemon juice when roasting. served with parmesan cottage potatoes (BHG) and roasted asparagus. when red bell peppers are on sale, i roast, cut in strips, and bag in 2 oz increments and freeze. nice to have on hand for recipes.

TXMimi's Review

June 12, 2013
Easy and good.

Isabelamu's Review

April 29, 2013

CVanSkiver's Review

March 17, 2013
Very easy to make for a dish that looks complicated! My whole family loved it. It wasn't the absolute best I've ever had, but then again food always tastes better when someone else cooks it for you - just wasn't as deeply flavorful as I would have liked. Still very delicious.