Mediterranean Stuffed Chicken Breasts

So this was really good. Of course D made it different than what it said. We thought it could use bread crumbs but eh. We had with Herbed Basmati Rice.

Mediterranean Stuffed Chicken Breasts

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

Yield: 8 servings (serving size: 1 stuffed chicken breast half) -- we got 4 servings.

The 5 Ingredients
1 large red bell pepper
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons finely chopped pitted kalamata olives (didn't use)
1 tablespoon minced fresh basil
8 (6-ounce) skinless, boneless chicken breasts (used 4 chicken breasts)
Added 1/4 tsp salt
Added 1/4 tsp black pepper

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 (D pounded out the chicken and then added mixture and then rolled it up, and added a toothpick). 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.

CALORIES 210 ; FAT 5.9g (sat 1.9g,mono 2.3g,poly 1g); CHOLESTEROL 98mg; CALCIUM 43mg; CARBOHYDRATE 1.8g; SODIUM 266mg; PROTEIN 35.2g; FIBER 0.5g; IRON 1.3mg

Cooking Light, JUNE 2010

Our version:

• Calories: 214.3
• Total Fat: 3.6 g
• Cholesterol: 103.9 mg
• Sodium: 307.1 mg
• Total Carbs: 3.0 g
• Dietary Fiber: 1.0 g
• Protein: 40.3 g