| 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 |
tb |
Olive oil; (or more) |
| 6 |
lg |
Boneless chicken breast halves with skin |
| 1 1/2 |
ts |
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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