Rating: 4 stars
31 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 12
  • 5 star values: 13

This versatile stuffed chicken breast dish is easy enough for a weeknight supper but elegant enough for company.

Mary Drennen Ankar
Recipe by Cooking Light June 2010

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

210 calories; fat 5.9g; saturated fat 1.9g; mono fat 2.3g; poly fat 1g; protein 35.2g; carbohydrates 1.8g; fiber 0.5g; cholesterol 98mg; iron 1.3mg; sodium 266mg; calcium 43mg.
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