Mediterranean Stuffed Chicken Breasts

Delicious! And only 5 ingredients!!

Ingredients

1 large red bell pepper

1/4 cup (1 ounce) crumbled feta cheese

2 tablespoons finely chopped pitted kalamata olives

1 tablespoon minced fresh basil

8 (6-ounce) skinless, boneless chicken breasts

Preparation

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. Prepare grill to medium-high heat. 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. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.

Nutritional Information

Calories:210

Fat:5.9g (sat 1.9g, mono 2.3g, poly 1g)

Protein:35.2g

Carbohydrate:1.8g

Fiber:0.5g

Cholesterol:98mg

Iron:1.3mg

Sodium:266mg

Calcium:43mg

Mary Drennen Ankar, Cooking Light

Slow Cooker Cornbread Stuffing

I found this recipe several years ago, while preparing for my first Thanksgiving dinner. I try to free up the oven, for other dishes, so when I found this winner, I was happy to set it and forget it. If you ask my mom, I rarely make anything exactly the way the recipe states (not even the first time), but this one I don't change a bit. It's great just the way it is. I promise you won't be disappointed. Moist and delicious, and oh so flavorful.

Enjoy!!

Total: 4 hours
Yield: Makes 12 to 16 servings

Ingredients

4 1/2 cups cornbread crumbs

1 (16-ounce) package herb stuffing mix

2 (10 3/4-ounce) cans cream of chicken soup

2 (14-ounce) cans low-sodium chicken broth

1 medium onion, chopped

1/2 cup chopped celery

4 large eggs

1 tablespoon rubbed sage

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons butter, cut up

Preparation

Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker. Dot with butter. Cook, covered, on LOW 4 hours or until cooked through and set.

Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing mix. We also used 2 (7.5-ounce) packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs; just freeze the rest.

Southern Living, NOVEMBER 2005