Ingredients: (5 ingredients)
1. 1 large red bell pepper
2. 1/4 cup (1 oz) crumbled feta cheese
3. 2 tablespoons finely chopped pitted kalamata olives (which we did not use)
4. 1 tablespoon minced fresh basil
5. 8 (6 oz) skinless, boneless chicken breasts
Preparation:
1. Preheat broiler. 2. 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. 3. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. 4. Peel and finely chop. Prepare to grill medium-high heat. 5. Combine bell pepper, cheese, olives, and basil. 6. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. 7. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. 8. Sprinkle cheese with 1/4 teaspoon salt and 1/4 teaspoon black pepper. 9. Place chicken on grill rack coated with cooking spray. 10. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.
