Mediterranean Stuffed Chicken Breasts

Stuffed ChickenClean eating means cutting down on processed foods and focusing on real foods. One way to eat healthier is to cut down on the number of ingredients in a dish. This five-ingredient weeknight entree from Cooking Light packs a lot of flavor without all the additives. 

Ingredients

  • 1 large red bell pepper
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 2 Tbsp. finely chopped pitted kalamata olives
  • 1 Tbsp. minced fresh basil
  • 8 (6-ounce) skinless, boneless chicken breasts

Preparation

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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