Elegant and easy: two words you like to hear when making a special dinner for those you love. Stuffed Mediterranean Chicken is easy to make and is certainly stuffed full of love! Plump, juicy chicken breasts stuffed with a tasty feta cheese, kalamata olives, red bell pepper, and basil filling all combine to take grilled chicken to new heights. The next time you need a little something special added to the menu, this Stuffed Mediterranean Chicken is definitely a good pick! Everyone will rave about it!
Ingredients
- 1 large red bell pepper, cut in half lengthwise and seeded
- 1/4 cup feta cheese, crumbled
- 2 tablespoons kalamata olives, pitted and finely chopped
- 1 tablespoon fresh basil, minced
- 8 (6-ounce) chicken breasts, skinless and boneless
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
Step 1 –Preheat the broiler to high heat.
Step 2 –Line an 18×26-inch baking sheet with aluminum foil.
Step 3 –Add the bell pepper halves, skin-sides up, to the prepared baking sheet and flatten them by hand.
Step 4 –Broil the bell pepper halves until they are charred, about 15 minutes.
Step 5 –Add the charred bell peppers to a resealable plastic bag, seal, and let them stand, about 15 minutes.
Step 6 –Peel the bell peppers and use a sharp knife to finely chop them.
Step 7 –Preheat the grill to medium-high heat.
Step 8 –Spray the grill grates with nonstick cooking spray.
Step 9 –In a medium bowl, add the roasted bell peppers, the feta cheese, the kalamata olives, and the basil and stir to combine.
Step 10 –Use a sharp knife to cut horizontal slits through the thickest parts of the chicken breasts to form a pocket.
Step 11 –Place 2 tablespoons of the roasted bell pepper mixture into the pockets and close with a wooden toothpick.
Step 12 –Evenly sprinkle the salt and the black pepper on top of each of the stuffed chicken breasts.
Step 13 –Transfer the stuffed chicken breasts to the grill and cook until they reach an internal temperature of 165 degrees F, about 6 minutes on each side.
Step 14 –Transfer the stuffed chicken breasts to a plate, loosely cover them with aluminum foil, and let them rest, about 10 minutes.
Step 15 –Serve.
