Mediterranean Stuffed Chicken Breasts (Cooking Light)

By KDCooks

These can be grilled or pan-cooked.

Ingredients

• 1 small red bell pepper
• 3 TB crumbled feta cheese
• 1 TB finely chopped pitted kalamata olives
• 1/2 tablespoon minced fresh basil
• 4 (6-ounce) skinless, boneless chicken breasts

Details

Servings 4

Preparation

Step 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.

Nutritional Information
Calories:210
Fat:5.9g (sat 1.9g,mono 2.3g,poly 1g)
Protein:35.2g
Carbohydrate:1.8g
Fiber:0.5g
Cholesterol:98mg