| I came up with this recipe because chicken breast by | | | | Preparation of Chicken Breasts |
| itself is rather bland in flavor. After several attempts, I | | | | Fillet each half of chicken breast, making sure not to |
| finally came up with this full flavor yet easy to make | | | | cut completely through; this will provide a pocket for |
| grilled chicken. It combines sophisticated Italian elements | | | | you to stuff the puree. |
| while being a simple indoor/outdoor grilling dish. This | | | | Preparation of Olive Caper Puree |
| recipe is sure to be a big hit with freinds or family. | | | | In a blender or food processor add olives, capers, |
| Difficulty (Scale from 1-10): 6 | | | | garlic, crushed red pepper, black pepper, salt, parsley, |
| Makes: 6 servings | | | | and olive oil. Blend to make puree and make sure that |
| Ingredients | | | | the mixture is uniform. You may add more olive oil |
| 1 cup of pitted black olives | | | | sparingly so mixture can blend better. |
| 1/3 cup of capers (packed in water - drained) | | | | Stuffing and Grilling Chicken |
| 2 cloves of garlic | | | | Stuff each pocket of the chicken liberally with olive |
| 1/4 teaspoon dried crushed red pepper | | | | & caper puree. Close pocket with toothpicks. |
| 1/4 teaspoon ground black pepper | | | | Brush olive oil over the entire outer surface of the |
| 1/4 teaspoon of salt | | | | chicken, then add salt and pepper sparingly to the |
| 1/4 cup Italian parsley - roughly chopped | | | | newly brushed olive oil. |
| 5-7 tablespoons of olive oil (or more) | | | | Then grill your your chicken over medium heat until |
| 3 boneless skinless chicken breast, cut in halftoothpicks | | | | cooked and serve (remember to remove the |
| - for food | | | | toothpicks). |