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Mediterranean Stuffed Chicken Breasts with Red Pepper, Olives, Basil & Feta

Ingredients
1 large red bell pepper roasted, peeled, and chopped into ¼ inch pieces
½ cup (1 ounce) crumbled feta cheese
2 tablespoons Kalamata olives, pitted and finely chopped
2 tablespoons fresh basil, minced
8 (6-ounce) skinless, boneless chicken breasts
Salt and freshly ground pepper

Preparation
Preheat oven to 375 degrees.

Combine roasted 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 salt and pepper.

Place chicken on a baking sheet lined with parchment paper. Bake 20 to 25 minutes until juices run clear. Remove from oven, cover loosely with foil, and let stand 5 minutes.

Serves 8
Calories 303; Fat 8g; Protein 53g; Sodium 504mg; Carbs 2g; Vitamin A 14%; Vitamin C 44%; Calcium 2%; Iron 1%

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Phone: 212.977.7779

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