This versatile dish is easy enough for a weeknight supper but elegant enough for company.
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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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 25 (43%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 24.6mg||8 %|
|Sodium 126.9mg||4 %|
|Potassium 108.6mg||3 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1g|
|Protein 6.7g||10 %|
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Calories per serving: 58
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