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