Grilled chicken with olive puree

6 servings

Ingredients

Quantity Ingredient
1⅓ cup Pitted black brine-cured olives such as Kalamata
3 tablespoons Olive oil (or more)
6 larges Chicken breast halves with skin
1½ teaspoon Rosemary, minced or
½ teaspoon Dried rosemary

Directions

Puree olives with 2 tbs olive oil in food processor. Gently slide hand under skin of chicken breasts to loosen, forming pocket and keeping skin attached. Spread 1 tbs olive puree under skin of each chicken breast. Fasten skin with toothpicks to hold olive filling in place.

Brush chicken breasts with 1 tbs olive oil and sprinkle with rosemary. Place chicken breasts in shallow dish. Cover and refrigerate at least 3 hours or overnight.

Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill until golden and cooked through, turning frequently and brushing with more olive oil if necessary to prevent sticking, about 20 minutes.

Bon Apptit Special Collector's Edition The Mediterranean May 1995 Submitted By DIANE LAZARUS On 06-15-95

Related recipes