Mediterranean Stuffed Chicken Breasts

August 10, 2012

Let the Stars Guide You
to More Nutritious Food.

Marsh is committed to you and your family’s health. That’s why we implemented the Guiding Stars program. It takes the confusion out of reading nutrition labels and makes it easier to find the more nutritious foods. Just look for the stars on the shelf tag. It’s easy. The more stars you see, the more nutritious the food.

Think of our Guiding Stars program as a navigational system, pointing you and your family to smart food choices with more good stuff than bad:

Mediterranean Stuffed
Chicken Breasts

Ingredients:

1 large red bell pepper

1/4 cup (1-oz.) crumbled feta cheese

2 tbsp. finely chopped pitted kalamata olives

1 tbsp. minced fresh basil

8 (6-oz.) Holly Farms Boneless, Skinless 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.

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. Broil 6 minutes on each side or until done. Remove from broiler; cover loosely with foil and let stand 10 minutes.

Yield: 8 servings