| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
May 1995 |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Pitted black brine-cured |
|
|
olives such as |
|
|
Kalamata |
|
|
or 9 tablespoons |
|
|
olivada |
| 3 |
T |
Olive oil, or more |
| 6 |
|
Boneless chicken breast |
|
|
halves with skin |
| 1 1/2 |
t |
Fresh minced rosemary or 1/2 |
|
|
teaspoon |
|
|
dried |
INSTRUCTIONS
Puree olives with 2 tablespoons olive oil in processor. Gently slide
hand under skin of chicken breasts to loosen, forming pocket and
keeping skin attached. Spread 1 1/2 tablespoons olive 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 for at least 3 hours or overnight. Prepare
barbecue (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. Serves 6. Bon Appetit May 1995 Converted by
MC_Buster. Per serving: 358 Calories (kcal); 40g Total Fat; (100%
calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol;
trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.
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