Preparation:
* pitted, black brine-cured olives (such as Kalamata)
Puree olives with 2 tablespoon olive oil in processor. Gently slide hand under skin of chicken breast to loosen, forming pocket and keeping skin attached.
Spread 1 1/2 tablespoons olive oil puree under skin of each chicken breast. Fasten skin with toothpicks to hold olive filling in place.
Brush chicken breasts with 1 tablespoon olive oil and sprinkle with minced rosemary. Place chicken breasts in shallow dish. Cover and refrigerate at least 3 hours or overnight.
Prepare barbeque (medium-high heat). Season chicken with salt and pepper.
Grill chicken until golden and cooked through, turning frequently and brushing chicken with more olive oil if necessary to prevent sticking, about 20 minutes. 6 servings
"The versatile, easy-to-make puree in this recipe also adds terrific flavor to sandwiches, pizzas and pasta."
From 5/95 Bon Appetit. |
