Grilled Stuffed Chicken With Olive and Caper Puree

Grilled Stuffed Chicken With Olive and Caper Puree

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Peter Alfieri
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 servings

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).

Share It

Reviews (8)

Rate This Recipe
BOOM642
11

BOOM642

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

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.

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.

More Reviews

Similar Recipes

Stuffed and Wrapped Chicken Breast
(145)

Stuffed and Wrapped Chicken Breast

Asparagus and Mozzarella Stuffed Chicken Breasts
(108)

Asparagus and Mozzarella Stuffed Chicken Breasts

Crazy Chicken Marinade Grilled Chicken
(122)

Crazy Chicken Marinade Grilled Chicken

Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon
(94)

Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon

Always A Winner Grilled Chicken
(71)

Always A Winner Grilled Chicken

Deborah's Grilled Chicken
(31)

Deborah's Grilled Chicken

Nutrition

Amount Per Serving (3 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Deborah's Grilled Chicken

>

next recipe:

Stuffed Roasted Barbecue Chicken