Mediterranean Stuffed Chicken Breasts

2 reviews, 5 star(s). 67% would make again

Ready in 40 minutes

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


1 large Red bell pepper
1/4 cup Crumbled feta cheese; , (1-ounce)
2 tablespoon Finely chopped pitted kalamata olives
1 tablespoon Minced fresh basil
8 (6-ounce) Skinless, boneless chicken breasts

Original recipe makes 8 Servings



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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Anxious to try
cookinforfive 3y ago

I had green olives, turned out great. Awesome recipe, very easy to follow. Thanks so much for sharing it!
Fdestroyer 3y ago

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