Mediterranean Stuffed Chicken Breasts

I found this easy Mediterranean stuffed chicken breasts recipe in the June Cooking Light magazine and couldn’t wait to make it. I adapted it a bit by adding red onion and pine nuts to the stuffing mixture. It was a simple stuffed chicken recipe to make and tasted fantastic with some garlic rice, a loaded Greek salad, and some crusty roasted garlic bread!

Mediterranean Stuffed Chicken Breasts

Ingredients:

• 1 small baby red bell pepper, diced
• 2 tbsp cup feta cheese
• 2 tbsp kalamata olives, diced
• 2 tbsp red onion, diced
• 2 tbsp pine nuts
• 2 tbsp basil, chopped
• 2 chicken breasts, trimmed of excess fat
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• Dried oregano, to taste

How to Make Mediterranean Stuffed Chicken Breasts

Combine the bell pepper, feta cheese, olives, red onion, pine nuts, and basil in a small bowl.

Cut a horizontal slit through the thickest portion of the chicken breast to form a small pocket.

Stuff 2-3 tbsp of the cheese mixture into each pocket; close the opening with a toothpick.

Season the chicken breast with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste, on each side.

Heat a grill pan or grill over medium-high heat, and coat it with olive oil cooking spray.

Place the chicken on the hot grill for 6 minutes on each side or until cooked through with a meat thermometer.

Remove from grill, cover loosely with foil, and let the meat rest for 7-10 minutes before slicing. Enjoy.