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Grilled Stuffed Chicken With Olive and Caper Puree

Grilled Stuffed Chicken With Olive and Caper Puree

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Peter Alfieri

Peter Alfieri

I came up with this recipe because chicken breast by itself is rather bland in flavor. After several attempts, I finally came up with this full-flavored yet easy to make grilled chicken. It combines sophisticated Italian elements while being a simple indoor/outdoor grilling dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 39.6 g
  • 61%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1252 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Place the olives, capers, garlic, parsley, crushed red pepper, 1/4 teaspoon black pepper, 1/4 teaspoon salt, and 6 tablespoons olive oil in a blender or food processor; process until evenly blended into a smooth puree, adding more olive oil if needed to make smooth.
  3. Using a small sharp knife, first cut each chicken breast in half. Then cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Stuff each pocket of the chicken liberally with the olive puree. Close the pockets with toothpicks. Brush olive oil over the entire outer surface of the chicken; season with salt and pepper.
  4. Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BOOM642
11

BOOM642

4/15/2009

Yum! Man this recipe is good . . . and I think it could be even better if you marinade the chicken first in Italian dressing.

lmk
7

lmk

7/13/2009

I went by the recipe but tucked this mixture under the skin of chicken thighs. A very nice change to boring thighs! Next time I may try pimento stuffed green olives (I'm an olive freek-must be the salt)!! YUM

C.B.
7

C.B.

1/28/2009

This recipe was very good and very easy to prepare. A great twist on tired old chicken. Cooking the chicken breasts on the grill added a great smokey flavor to the olive puree.

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