Grilled Stuffed Chicken With Olive and Caper Puree

Grilled Stuffed Chicken With Olive and Caper Puree

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."
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35 m servings 473 cals
Serving size has been adjusted!
Original recipe yields 3 servings


  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 39.6 g
  • 61%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1123 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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).


Read all reviews 10
  1. 14 Ratings

Most helpful positive review

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

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

Most helpful
Most positive
Least positive

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

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 t...

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.

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 woul...

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.

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

This was a great dish. I did add a splash of lemon juice as suggested and a bit of balsalmic vinegar. I substituted rosemary and basil instead of the parsley and did half black olives and half...

very tasty

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 flav...

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