Mediterranean Stuffed Chicken Breasts

Tonight's dinner was our 3rd stuffed chicken breast recipe we've tried and husband is officially not a fan of stuffed chicken. This is my favorite out of the 3 but I love the mediterranean flavors and husband does not. Since these were fairly thin I just put the stuff in the middle and folded them over that way. We also decided to cook them on the foreman just for convenience. They take about 6 to 8 minutes when done on the foreman grill. We couldn't agree on a rating husband says 2 and I say 3.5 to 4 stars. If you like these ingredients please try this recipe and let me know if you agree with me. Help a sister out!

Recipe from Cooking Light

Ingredients

• 1 large red bell pepper
• 1/4 cup (1 ounce) crumbled feta cheese
• 2 tablespoons finely chopped pitted kalamata olives
• 1 tablespoon minced fresh basil
• 8 (6-ounce) skinless boneless chicken breasts

Directions

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.

Amount Per Serving

Calories: 210

Fat: 5.9g

Cholesterol: 98mg

Sodium: 266mg

Carbohydrate: 1.8g

Fiber: 0.5g

Protein: 35.2g