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Ingredients
- 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
Method
- 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.
