Ingredients 1 large red bell pepper roasted, peeled, and chopped into ¼ inch pieces ½ cup (1 ounce) crumbled feta cheese 2 tablespoons Kalamata olives, pitted and finely chopped 2 tablespoons fresh basil, minced 8 (6-ounce) skinless, boneless chicken breasts Salt and freshly ground pepper
Preparation Preheat oven to 375 degrees.
Combine roasted 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 salt and pepper.
Place chicken on a baking sheet lined with parchment paper. Bake 20 to 25 minutes until juices run clear. Remove from oven, cover loosely with foil, and let stand 5 minutes.
Serves 8 Calories 303; Fat 8g; Protein 53g; Sodium 504mg; Carbs 2g; Vitamin A 14%; Vitamin C 44%; Calcium 2%; Iron 1%