Grilled Stuffed Chicken With Olive and Caper Puree Recipe -
Grilled Stuffed Chicken With Olive and Caper Puree Recipe
  • READY IN 35 mins

Grilled Stuffed Chicken With Olive and Caper Puree

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  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).
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Reviews More Reviews

Most Helpful Positive Review
Apr 15, 2009

Yum! Man this recipe is good . . . and I think it could be even better if you marinade the chicken first in Italian dressing.

Most Helpful Critical Review
May 20, 2009

Recipes was ok but I thought it was quite bland., it needs something else!


13 Ratings

Jul 13, 2009

I went by the recipe but tucked this mixture under the skin of chicken thighs. A very nice change to boring thighs! Next time I may try pimento stuffed green olives (I'm an olive freek-must be the salt)!! YUM

Jan 28, 2009

This recipe was very good and very easy to prepare. A great twist on tired old chicken. Cooking the chicken breasts on the grill added a great smokey flavor to the olive puree.

Feb 10, 2009

I thought this was tasty. I made it exactly as written except I did not use the is cold and rainy in AZ today. I pan fried it in olive oil and it worked fine. The only thing I would change next time it to lesson the parsley, lesson the garlic to one clove and maybe add cheese. I was amazed both my kids ate it with no questions except my daughter did say "don't tell me what's in it" ha ha!! Good overall chicken recipe. Thanks!

Apr 02, 2009

I do not like black olives, so I used kalamata olives!!! YUMMY!!!! I also added lemon juice to the puree, just for a splash of acid.

Jun 13, 2014

very tasty

Jun 09, 2013

This is definitely not a keeper, though I had high hopes. It wasn't bad and it was definitely moist, but given the ingredients that went IN to this dish it's kind of astonishing how little flavor came OUT of it- aside from the flavor of the grill. Not bad, but definitely not worth the ingredients as none of their flavors truly come through.


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  • Calories
  • 473 kcal
  • 24%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 39.6 g
  • 61%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 1123 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Peter Alfieri
6 Followers 2 Saved Recipes
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