Grilled Stuffed Chicken With Olive Caper Puree Recipes

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GRILLED CHICKEN WITH CREAMY CAPER SAUCE



Grilled Chicken with Creamy Caper Sauce image

Provided by Sandra Lee

Time 27m

Yield 4 servings

Number Of Ingredients 10

4 chicken boneless skinless chicken breasts "Thin- Sliced"
2 teaspoons lemon pepper seasoning
3 tablespoons olive oil
1 shallot, diced
1 tablespoon chopped garlic
2 tablespoons capers
1 cup white wine or chicken stock
1 tablespoon Dijon mustard
2 tablespoons freshly chopped parsley leaves
2 tablespoons sour cream

Steps:

  • Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
  • Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
  • Arrange the chicken on a platter and dollop with the creamy sauce.

GRILLED STUFFED CHICKEN BREASTS



Grilled Stuffed Chicken Breasts image

This recipe for grilled stuffed chicken breasts is an easy, tasty way to make your veggies work for you. Get creative. I like how efficiently the vegetables and spices flavor the chicken. This allows you to cook the chicken (not the marinating sauce!) and let the flavor come from the inside.

Provided by diggler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breasts
1 medium green bell pepper, diced
1 small onion, diced
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
2 tablespoons olive oil, or to taste

Steps:

  • Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
  • Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
  • Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
  • Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 6.5 g, Cholesterol 64.6 mg, Fat 16.4 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 137.5 mg, Sugar 2.9 g

GRILLED CHICKEN WITH OLIVE PURéE



Grilled Chicken with Olive Purée image

Categories     Chicken     Olive     Poultry     Marinate     Low Carb     Quick & Easy     Spring     Summer     Grill/Barbecue     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 4

1 1/3 cups pitted black brine-cured olives (such as Kalamata) or 9 tablespoons olivada
3 tablespoons (or more) olive oil
6 large boneless chicken breast halves with skin
1 1/2 teaspoons fresh minced rosemary or 1/2 teaspoon dried

Steps:

  • Puree olives with 2 tablespoons olive oil in processor. Gently slide hand under skin of chicken breasts to loosen, forming pocket and keeping skin attached. Spread 1 1/2 tablespoons olive puree under skin of each chicken breast. Fasten skin with toothpicks to hold olive filling in place. Brush chicken breasts with 1 tablespoon olive oil and sprinkle with minced rosemary. Place chicken breasts in shallow dish. Cover and refrigerate for at least 3 hours or overnight.
  • Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken until golden and cooked through, turning frequently and brushing chicken with more olive oil if necessary to prevent sticking, about 20 minutes.

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