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!
Market olives…oh, the choices.
Mediterranean Stuffed Chicken adapted from Cooking Light.
8 servings (serving size: 1 stuffed chicken breast half)
- 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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