Mediterranean Stuffed Chicken Breasts (Alisa's guest post)

Mediterranean Stuffed Chicken Breasts:

2 chicken breasts

Sea salt and freshly cracked pepper, to taste

Garlic powder, to taste

Dried oregano, to taste

1/2 small baby red bell pepper, diced

2 tbsp low fat feta cheese

2 tbsp kalamata olives, diced

2 tbsp red onion, diced (I omitted)

2 tbsp basil, chopped

Combine the bell pepper, feta cheese, olives, and basil together in a small bowl. Cut a horizontal slit through the thickest portion of the chicken breast to form a small pocket. Stuff 2-3 tbsp of the cheese mixture into each pocket; close the opening with a toothpick. Season the chicken breast with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste on each side. Place the chicken on the grill for 6 minutes on each side or until done. Remove from grill, cover loosely with tin foil and let the meat “rest” for 7-10 minutes before slicing.

(Since I obviously don't have a grill I cooked the chicken over medium heat for about 5-7 mins on each side and then finished in the oven @350, which took about 10 or so more mins.)

*I do have a grill, so when I make this, we'll be grilling it. :) And I won't leave out the red onion, because I love onion!! This looks so good!