Red Pepper, Olive and Feta Stuffed Chicken Breasts

Every now and then I want a dish that doesn’t require too much time in the kitchen.  This 5 ingredient chicken is my “go to” when I want a light and healthy dish with little fuss.  Easy enough for a weeknight dinner but elegant enough for company.

All of the flavors of tapas found in the Mediterranean ~ freshly roasted peppers, kalamata olives and feta cheese tucked inside a chicken breast and grilled to perfection.  Using jarred red peppers cuts the prep down even more for those busy week nights.

Mix it up by using different olives, different cheeses, add pine nuts or capers.

Experiment with this simple dish!

Roasted Red Peppers by Stephanie Richard

Mixed olives.

Olives by Marco Bernardini

Market olives…oh, the choices.

Olives by Michael Cannon

Mediterranean Stuffed Chicken adapted from Cooking Light.

8 servings (serving size: 1 stuffed chicken breast half)

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: 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.

Serve with a salad and a slice of fresh whole wheat bread.

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{Captioned photos used under CC Attribution 3.0}

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12 responses to “Red Pepper, Olive and Feta Stuffed Chicken Breasts

  1. This sounds so scrumptous. I have been doing Cynthia Sass’s Cinch diet and this sound like something that would fit right into it. Thanks for sharing

  2. Oh, I can’t wait to try this! thanks for linking up!

  3. Sounds like the perfect weeknight dish…. I’m bookmarking to try soon! Thanks for linking to Saturday Swap….

  4. This looks absolutely ah-mazing! I love the combination of ingredients that it’s stuffed with. I could so eat some of this right now!

  5. Oh wow, this looks amazing. I’ve done a basil, tomato and feta stuffed chicken before, but I’ve never added olives. That’s a great idea! I think I’ll have to link to this recipe from our blog soon, our readers would love to see it.

    Sarah
    Editor
    http://www.recipelion.com

  6. I love what you have done to that chicken! YUM.

  7. Incredible!!!
    Thanks for sharing at this weeks seasonal sunday!! xoxo

  8. This looks like a fantastic blend of flavors that I’ve not tried with chicken. Thanks for sharing, this is something to definately try out.

  9. Hi! That looks great! I find that if you wrap chicken breasts in some bacon, it not only keeps the meat moist and juicy, but also flavours the meat (:
    http://mummyicancook.blogspot.com/2010/12/moroccan-couscous-stuffed-chicken.html

    Will be sure to try it your way some day too!

  10. This sounds sooo amazing they have all my fave things! I’m a big fan of greek salads and this includes similar ingredients mmm yum can’t wait to try it. Thanks so much for sharing so glad I found you on the lambing around blog hop.

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