I found this 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. I loved the Mediterranean flavors stuffed into the chicken. It was a simple recipe to make and tasted fantastic! We all really, really loved this dish.
Mediterranean Stuffed Chicken Breasts:
- 2 chicken breasts
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- Dried oregano, to taste
- 1 small baby red bell pepper, diced
- 2 tbsp cup feta cheese
- 2 tbsp kalamata olives, diced
- 2 tbsp red onion, diced
- 1 tbsp pine nuts
- 2 tbsp basil, chopped
How to Make Mediterranean Stuffed Chicken Breasts
Combine the bell pepper, feta cheese, olives, red onion, pine nuts, and basil together 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.
Place the chicken on the grill for 6 minutes on each side or until done. Remove from grill, cover loosely with tin foil and let the meat “rest” for 7-10 minutes before slicing. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Adapted recipe and photos by For the Love of Cooking.net Original recipe by Cooking Light ~ June 2010