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Recipe: Stuffed Chicken Breasts

Posted on July 11, 2015 by Deb Hart

Stuffed Chicken Breasts

1 large red bell pepper
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons pitted black olives, finely chopped
1 tablespoon fresh basil, minced
8 (6-ounce) skinless, boneless chicken breasts
¼ teaspoon salt
¼ teaspoon black pepper

Preheat oven broiler. Cut bell pepper in half lengthwise and discard seeds and membranes. Place pepper, skin side up, on a foil-lined baking sheet and flatten with hand. Broil 15 minutes or until blackened. Place in a resealable plastic bag and let stand for 15 minutes. Remove from the bag and chop finely.

Preheat grill to medium high heat. Cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Combine bell pepper, cheese, olives, and basil and add 2 tablespoons to each pocket. Close the opening with a wooden pick. Sprinkle chicken with salt and pepper. Grill chicken for about 6 minutes on each side until done. Remove from grill. Let stand 10 minutes before serving. Makes 8 servings.

Nutrition information per serving: 210 calories, 35 grams protein, 6 grams fat, 2 grams carbohydrate, 266 mg sodium.

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Deb Hart

Deb Hart is a Registered Dietitian Nutritionist. For the last 28 years, she has been helping bariatric surgery patients reach their health and weight goals. She teaches people how to set up a lifestyle that supports a healthy weight. Deb set up her own lifestyle to include lots of long walks with her furry family members, workout classes at her local wellness center, meal prepping, and finding new ways to enjoy foods without added sugar.

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