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. Peel and finely chop. Prepare grill to medium-high heat. Combine bell pepper, feta, olives and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tbsp bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Place chicken on a grill rack coated cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.
|