This chicken is so good. It takes a little time to prepare due to broiling the pepper, but is totally worth it. I omitted the olives only because I don’t like them.
Mediterranean Stuffed Chicken Breasts, from Cooking Light
1/2 large red bell pepper
1/4 cup (1 ounce) crumbled reduced fat feta cheese
2 tablespoons finely chopped pitted kalamata olives
1 tablespoon minced fresh basil 1/2 teaspoon dried basil
2 skinless, boneless chicken breasts
Salt & pepper
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, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff approximately 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with salt and black pepper to taste. 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.
Nutrition per serving: 178.7 calories, 3.5g fat, 1.9g saturated fat, 75.9mg cholesterol, 237.4mg sodium, 2.1g carbohydrates, 0.7g fiber, 0g sugar, 29.5g protein