A new twist for me on this chicken... very interesting flavor... quite delicious says my husband!
Mediterranean Stuffed Chicken Breasts
1 large red bell pepper
¼ c. crumbled feta cheese
2 T. finely chopped pitted Kalamata olives
1 T. minced fresh basil
4 skinless boneless chicken breasts
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 baggie. Seal and let stand for 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 the chicken breast to form a pocket. Stuff 2 T. bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle with salt and pepper.
Place chicken on a grill rack coated with cooking spray. Grill 6-7 minutes on each side or until done. Remove from grill, cover loosely with foil and let stand for 10 minutes. Serves 4. (Serve with rice/potatoes and/or vegetable.)
No comments:
Post a Comment