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Categories:Viewed: 58 - Published at: 8 years ago
Ingredients
- 4 boneless skinless chicken breast halves
- 1 cup green olives in brine
- 2 tablespoons unsalted butter
- 14 cup whole almond, with skins
- 2 tablespoons chopped flat leaf parsley
- 12 cup dry white wine or 3 tablespoons water
Method
- 'Scotch' the olives by smashing them with the side of a large knife and remove the pit, then finely chop them.
- Using a paring knife, cut a deep, narrow pocket in each breast by inserting the knife into the thick end and wiggling the knife back a forth a bit.
- Stuff 1 1/2 tsp of olives into each breast, trying to evenly distribute throughout the pocket.
- Reserve remaining olives.
- Season chicken with pepper only.
- Melt 1 tbsp butter in a 12" nonstick pan.
- When the foam just subsides, add the whole almonds and toast--stirring frequently and observantly, they burn easily--until they darken a few shades ~5 minutes.
- Using slotted spoon, remove almonds from pan and cool, leaving as much butter as possible in the pan.
- Add chicken breasts to same pan and sprinkle with remaining olives.
- Cook uncovered, turning once until almost done about 6 minutes per side.
- While chicken cooks, chop almonds.
- When chicken is almost done, deglaze the pan with the wine (or water) and add the parsley and remaining butter.
- If using wine, reduce sauce slightly, then add almonds to pan and season with pepper as desired.
- Serve chicken topped with sauce.
