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Grilled Stuffed Chicken With Olive and Caper Puree

By: Peter Alfieri  
"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-flavored yet easy to make grilled chicken. It combines sophisticated Italian elements while being a simple indoor/outdoor grilling dish."

Rating: This weblink has been rated 8 times with an average star rating of 4.4 Read Reviews (6)

Rate/Review | 161 people have saved this

What to Drink?

Wine Pinot Noir
Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 3 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

Directions

  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).

Nutritional Information open nutritional information

Amount Per Serving  Calories: 473 | Total Fat: 39.6g | Cholesterol: 67mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2009 by C.B. 
This recipe was very good and very easy to prepare. A great twist on tired old chicken. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2009 by BOOM642 
Yum! Man this recipe is good . . . and I think it could be even better if you marinade the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2009 by SWEETJAM Supporting Member (Click to learn more about Supporting Membership)
I thought this was tasty. I made it exactly as written except I did not use the grill...it is... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by lmk 
I went by the recipe but tucked this mixture under the skin of chicken thighs. A very nice... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2009 by Cali_Girl 
Recipes was ok but I thought it was quite bland., it needs something else! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2009 by Kansas555 
I do not like black olives, so I used kalamata olives!!! YUMMY!!!! I also added lemon juice... MORE

 
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