Grilled Stuffed Chicken With Olive and Caper Puree
Grilled Stuffed Chicken With Olive and Caper Puree is a gluten free, dairy free, paleolithic, and primal side dish. This recipe serves 3. One serving contains 328 calories, 25g of protein, and 24g of fat. The Fourth Of July will be even more special with this recipe. This recipe from Allrecipes requires olives, brined capers, ground pepper, and garlic. From preparation to the plate, this recipe takes about 35 minutes. If you like this recipe, you might also like recipes such as Mahi-Mahi With Lemon Caper Sauce, Zucchini Ribbon Caper Salad, and Mushroom and Olive Stuffed Leg Of Lamb.
Instructions
Preheat an outdoor grill for medium heat, and lightly oil the grate.
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.
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.
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).