This recipe was a new one, it is from the latest issue of cooking light. The chicken is moist and delicious but my favorite part was the stuffing which I think would make a great spread on a toasted baguette or even tossed with baby greens and a little olive oil. At only 210 calories per stuffed chicken breast, make sure you save room for dessert!
- 1 large red bell pepper
- 1/4 crumbled feta cheese
- 2 tbsp finely chopped pitted kalamata olives
- 1 tablespoon minced fresh basil
- 8 skinless, boneless chicken breasts
Preheat broiler. Cut bell pepper in half lengthwise, discard seeds and membranes. Place pepper halves, skin side up on a foil covered baking sheet. Flatten with hand, broil 15 minutes or until blackened.
Place bell pepper in a ziplock bag, seal and let stand for 15 minutes. Peel and finely chop. Prepare grill to medium high heat. Combine bell peppers, cheese, olives, and basil.
Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Stuff 2 tablespoons of bell pepper mixture into each pocket and close opening with a toothpick.
Sprinkle chicken with salt and pepper. Place chicken on grill coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill, cover loosely with foil, let stand 10 minutes.