Grilled Stuffed Chicken With Olive and Caper Puree

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).

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Reviews (7)

Your Rating:

10

BOOM642

Apr. 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...." See more"

7

lmk

Jul. 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 sal..." See moret)!! YUM"

7

C.B.

Jan. 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...." See more"