- 2 chicken breasts
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- Dried oregano, to taste
- 1 small baby red bell pepper, diced
- 2 tbsp cup feta cheese
- 2 tbsp kalamata olives, diced
- 2 tbsp red onion, diced
- 1 tbsp pine nuts
- 2 tbsp basil, chopped
Combine the bell pepper, feta cheese, olives, red onion, pine nuts, 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. Enjoy.