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May 2020: Mediterranean Stuffed Chicken Breast

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Mediterranean Stuffed Chicken Breasts

 med chicken  

Submitted By:  Joe Immordino


1 12oz. jar Roasted Red Peppers 

1/4 cup (1 ounce) crumbled feta cheese 

2 tablespoons finely chopped pitted Kalamata olives 

1 tablespoon minced fresh basil 

8 (6-ounce) skinless, boneless chicken breasts

¼ tsp Salt

¼ Pepper  




Drain and pat dry roasted red peppers, then finely chop.

Prepare grill to medium-high heat.

Combine 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 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done (160 degrees internal temperature). Remove from grill; cover loosely with foil, and let stand 10 minutes.