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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black olive	1	cup	pitted	-	-	-	-
caper	1/3	cup	brined drained	10.5493	2.2429	1.0825	0.3945
garlic	2	cloves		8.94	1.9836	0.3816	0.03
flat leaf parsley	1/4	cup	chopped	-	-	-	-
red pepper	1/4	teaspoon	crushed	0.3125	0.0688	0.0146	0.0034
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
salt	1/4	teaspoon		-	-	-	-
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
chicken breast half	3		skinless boneless	-	-	-	-
olive oil				716.04	0.0	0.0	81.0
salt black pepper	to taste		ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.