Mediterranean Stuffed Chicken Breasts
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 off and discard the blackened skin. Finely chop pepper.
Combine chopped bell pepper, cheese, olives and basil.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 T bell pepper mixture into each pocket; close opening with a wooden pick.
Sprinkle chicken with ¼ tsp salt and ¼ tsp 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