Prep Time:10m cook time:30m Total Time:40m
1 large red bell pepper
2 tbsp. crumbled reduced fat feta cheese
1 tablespoons finely chopped pitted kalamata olives
1 tablespoon minced fresh basil
4 single chicken breast
Preheat moderate oven
Cut bell pepper in half lengthwise and clean out.
Place pepper halves, skin sides up, on a foil-lined baking tray, flatten with hand. Bake for 15 minutes or until blackened.
Place in a zip-top plastic bag and seal leaving to stand for about 15 minutes. Peel and finely chop.
Pre-heat grill to medium-high heat.
Combine bell pepper, fetta, olives, and basil. Cut a horizontal slit through thickest part of each chicken breast to form a pocket.
Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a tooth pick.
Season chicken with pepper. Place chicken on a grill rack lightly spray with canola spray oil.
Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.