Grilled Stuffed Chicken With Olive and Caper Puree

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 flavor yet easy to make grilled chicken. It combines sophisticated Italian elements while being a simple indoor/outdoor grilling dish. This recipe is sure to be a big hit with freinds or family.

Difficulty (Scale from 1-10): 6

Makes: 6 servings

Ingredients

1 cup of pitted black olives
1/3 cup of capers (packed in water - drained)
2 cloves of garlic
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon of salt
1/4 cup Italian parsley - roughly chopped
5-7 tablespoons of olive oil (or more)
3 boneless skinless chicken breast, cut in half
toothpicks - for food

Preparation of Chicken Breasts

Fillet each half of chicken breast, making sure not to cut completely through; this will provide a pocket for you to stuff the puree.

Preparation of Olive Caper Puree

In a blender or food processor add olives, capers, garlic, crushed red pepper, black pepper, salt, parsley, and olive oil. Blend to make puree and make sure that the mixture is uniform. You may add more olive oil sparingly so mixture can blend better.

Stuffing and Grilling Chicken

Stuff each pocket of the chicken liberally with olive & caper puree. Close pocket with toothpicks.
Brush olive oil over the entire outer surface of the chicken, then add salt and pepper sparingly to the newly brushed olive oil.
Then grill your your chicken over medium heat until cooked and serve (remember to remove the toothpicks).

Enjoy your meal

Author:
Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.