yield: 8 servings (serving size: 1 stuffed chicken breast half)
the 5 ingredients
1 large red bell pepper
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
directions: preheat broiler. 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. broil 15 minutes or until blackened. place in a zip-top plastic bag; seal. let stand 15 minutes. peel and 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. remove from grill; cover loosely with foil, and let stand 10 minutes.