Grilled Stuffed Chicken With Olive & Caper Puree
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 flavor yet easy
to make grilled chicken. It combines sophisticated Italian elements while being
a simple indoor/outdoor grilling dish. This is a great dish to photograph; if
you get a great picture, submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Makes: 6 servings
Ingredients
1 cup of pitted black olives
1/3 cup of capers (packed in water - drained)
2 cloves of garlic
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon of salt
1/4 cup Italian parsley - roughly chopped
5-7 tablespoons of olive oil (or more)
3 boneless skinless chicken breast, cut in half
toothpicks - for food
Preparation of Chicken Breasts
Fillet each half of chicken breast, making sure not to cut completely through;
this will provide a pocket for you to stuff the puree.
Preparation of Olive Caper Puree
In a blender or food processor add olives, capers, garlic, crushed red pepper,
black pepper, salt, parsley, and olive oil. Blend to make puree and make sure
that the mixture is uniform. You may add more olive oil sparingly so mixture can
blend better.
Stuffing and Grilling Chicken
Stuff each pocket of the chicken liberally with olive & caper puree. Close
pocket with toothpicks.
Brush olive oil over the entire outer surface of the chicken, then add salt and
pepper sparingly to the newly brushed olive oil.
Then grill your your chicken over medium heat until cooked and serve (remember
to remove the toothpicks).
Enjoy your meal!!