Stuffed Chicken 4 Ways

• 4 (8-oz.) boneless, skinless chicken breasts

Option 1

• 3/4 cup chopped green olives
• 1/4 cup Toasted sliced almonds
• 1 1/2 Tbsp. Chopped fresh dill
• 1 Tbsp. lemon zest

Option 2

• 3 oz. grated mozzarella (about 3/4 c.)
• 20 pepperoni slices, chopped
• 1 Tbsp. chopped fresh oregano
• 1/4 cup marinara sauce

Option 3

• 1 cup quartered cherry tomatoes
• 2 oz. crumbled goat cheese (about 1/2 c.)
• 2 Tbsp. toasted pine nuts
• 2 Tbsp. chopped fresh basil

Option 4

• 1 cup finely torn French bread
• 1/2 cup chopped dried apricots
• 2 Tbsp. melted unsalted butter
• 1 Tbsp. whole-grain mustard