What you need

• 4 boneless, skinless chicken breasts
• 3/4 c. chopped green olives
• 1/4 c. Toasted sliced almonds
• 1 1/2 tbsp. chopped fresh dill
• 1 tbsp. lemon zest

What you do

1. Starting at the top of the thickest portion, using a paring knife, cut a 2″-x-4″ pocket into the chicken breasts.
2. Stuff with the filling the olives, sliced almonds, fresh dill and lemon zest.
3. Season with salt and pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook until an instant-read thermometer inserted in the thickest portion reaches 165 degrees F, 6 to 7 minutes per side.