This Mediterranean Stuffed Chicken is a tasty mixture of roasted red bell pepper, Kalamata olives, feta cheese, and fresh basil all stuffed into a chicken breast, baked, and ready to eat in 45 minutes!
Boneless, skinless chicken breasts are a weekly grocery shopping staple in my house. I bake a batch of chicken breasts with just salt and pepper at the beginning of the week and chop it up to toss in meals throughout the week. I especially like chopped chicken available for salads, burrito bowls, wraps, or a quinoa salad.
This Mediterranean Stuffed Chicken is a recipe I use for dinner about twice a month. My family is excited everyone time I make it and I get zero complaints. In fact, I get asked for seconds and have to limit the amount they eat so that I can have the leftovers for lunch.
What to serve with it?
Here are a few ideas of what you can serve with the Mediterranean Stuffed Chicken:
- Spring Green Panzanella
- Roasted Vegetables or Potatoes
- Greek Salad or any Side Salad you prefer
Ingredients
- 6 small boneless skinless chicken breasts
- 1 large red bell pepper
- 1/4 cup feta cheese
- 1/4 cup chopped, pitted Kalamata olives
- handful chopped basil
- salt and pepper to taste
Directions
- Preheat the broiler and cut red bell pepper lengthwise. Remove seeds. Place pepper on a baking sheet, skin side up and flattened with hand.
- Broil for 10 minutes or until blackened. Remove from oven and seal in a zip-lock bag for 15 minutes.
- Preheat oven to 350 degrees.
- Chop bell pepper and combine in a small bowl with feta cheese, Kalamata olives, and basil.
- Cut a “pocket” in the thickest part of the chicken breasts and stuff with about 2 tbsp. of bell pepper mixture each.
- Place chicken on a parchment lined baking sheet and close opening with a toothpick and sprinkle with salt and pepper.
- Remove from oven when juices run clear. Approximately 20 minutes.
- Serve and enjoy!!
Mediterranean Stuffed Chicken
Ingredients
- 6 chicken breast boneless, skinless
- 1 red bell pepper
- 1/4 cup feta cheese
- 1/4 cup Kalamata olives chopped
- 1 handful fresh basil chopped
Instructions
- Preheat the broiler and cut red bell pepper lengthwise. Remove seeds. Place pepper on a baking sheet, skin side up and flattened with hand.
- Broil for 10 minutes or until blackened. Remove from oven and seal in a zip-lock bag for 15 minutes.
- Preheat oven to 350 degrees.
- Chop bell pepper and combine in a small bowl with feta cheese, Kalamata olives, and basil.
- Cut a “pocket” in the thickest part of the chicken breasts and stuff with about 2 tbsp. of bell pepper mixture each.
- Place chicken on a parchment lined baking sheet and close opening with a toothpick and sprinkle with salt and pepper.
- Remove from oven when juices run clear. Approximately 20 minutes.
- Serve and enjoy!!
