If you like Mediterranean food, you will enjoy these yummy chicken breasts.  Don’t let the look of them scare you.  Super easy to prepare, I had my husband do the grilling.

4 servings at 210 calories/serving

Ingredients
1 Large red bell pepper, or jarred roasted red peppers
1/4(1 oz) crumbled feta cheese
2 TBLS finely chopped pitted Kalamata  olives
1 TBLS minced fresh basil
4 boneless, skinless chicken breasts
EVOO for brushing(i actually rub)
Kosher salt for rubbing
Coarse ground black pepper for rubbing

Directions
*Preheat broiler
*Cut bell pepper in half lengthwise
*Discard seeds and membranes
*Place pepper halves, skin up on foil-lined baking sheet; flatten with hand
*Broil 15 minutes or until blackened
*Place in a zip-top plastic bag and seal
*Let stand 15 minutes, peel
IF YOU ARE USING JARRED ROASTED RED PEPPERS SKIP TO THIS STEP
*Finely chop roasted red pepper
*Pre-heat grill
*Combine bell pepper, cheese, olives, and basil in a small bowl
*Cut a horizontal slit through the thickest part of each breast to form a pocket
*Rub the exterior of each chicken breast with EVOO, black pepper, and kosher salt
*Stuff 2 TBLS bell pepper mixture into each pocket; close with toothpick
*Grill 6 minutes on each side or until done
*Place left over bell pepper mixture in a zip-top plastic bag and freeze

TIPS
I cut the original recipe in half for my family, but still made the entire batch of filling and froze 1/2.  8 servings of chicken would take too long to eat!  Everything I buy goes toward a recipe and every meal is from a recipe, so I picked up a small container of prepared Kalamata olive and feta salad from my deli.  This way I didn’t have any waste of olives or feta cheese.