Grilled Stuffed Chicken With Olive and Caper Puree

Name: Grilled Stuffed Chicken With Olive and Caper Puree
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 3
Cuisine: Global
Ingredients: 135 milliliters pitted black olives; 58 milliliters brined capers, drained; 15 grams roughly chopped fresh flat-leaf parsley; 2 cloves garlic; 0 teaspoons ground black pepper; 3 servings salt and ground black pepper to taste; 3 servings olive oil; 0 teaspoons dried crushed red pepper; 0 teaspoons salt; 3 skinless, boneless chicken breast halves

Grilled Stuffed Chicken With Olive and Caper Puree might be just the side dish you are searching for. This gluten free, dairy free, paleolithic, and primal recipe serves 3. One serving contains 328 calories, 25g of protein, and 24g of fat. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 35 minutes. If you have olives, salt and ground pepper, flat-leaf parsley, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Grilled Asparagus, Zucchini, and Bread Salad with Olive-Caper Dressing, Grilled Lamb Chops with Artichoke Puree, Crispy Baby Artichokes and Cerignolan Olive, and Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes.

Instructions

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Red Pepper Flakes

Black Pepper

Olive Oil

Parsley

Capers

Garlic

Olives

Salt

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Chicken Breast

Whole Chicken

Olives

Equipment you will use

Toothpicks

Knife

Brush olive oil over the entire outer surface of the chicken; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Chicken

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).

Ingredients you will need

Chicken Breast

Equipment you will use

Kitchen Thermometer