Mediterranean Chicken

• 1 large red bell pepper
• 1/4 cup crumbled feta cheese
• 2 tablespoons finely chopped pitted kalamata olives
• 1 tablespoon minced fresh basil
• 8 (6 ounce) boneless skinless chicken breasts

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.
5. Prepare grill to medium-high heat.
6. Combine bell pepper, cheese, olives, and basil.
7. 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.
8. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
9. Place chicken on a grill rack coated with cooking spray.
10. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.

red bell pepper, feta cheese, olives, fresh basil, chicken breasts

Taken from www.food.com/recipe/mediterranean-chicken-502954 (may not work)