Grilled Stuffed Chicken With Olive And Caper Puree Recipe

Name: Grilled Stuffed Chicken With Olive And Caper Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pitted black olives; 1/3 cup brined capers, drained; 2 cloves garlic; 1/4 cup roughly chopped fresh flat-leaf parsley; 1/4 teaspoon dried crushed red pepper; 1/4 teaspoon ground black pepper; 1/4 teaspoon salt; 6 tablespoons olive oil; 3 skinless, boneless chicken breast halves; olive oil; salt and ground black pepper to taste

Servings: persons

1 cup pitted black olives
1/3 cup brined capers, drained
2 cloves garlic
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon salt
6 tablespoons olive oil
3 skinless, boneless chicken breast halves
olive oil
salt and ground black pepper to taste

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).

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup pitted black olives, 1/3 cup brined capers, drained, 2 cloves garlic, 1/4 cup roughly chopped fresh flat-leaf parsley, and more.

Yes, Grilled Stuffed Chicken With Olive And Caper Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Stuffed Chicken With Olive And Caper Puree

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