Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/3 c Pitted black brine-cured
-olives such as Kalamata
3 tb Olive oil (or more)
6 lg Chicken breast halves
-with skin
1 1/2 ts Rosemary, minced or
1/2 ts Dried rosemary

Puree olives with 2 tbs olive oil in food processor. Gently slide hand
under skin of chicken breasts to loosen, forming pocket and keeping
skin attached. Spread 1 tbs olive puree under skin of each chicken
breast. Fasten skin with toothpicks to hold olive filling in place.
Brush chicken breasts with 1 tbs olive oil and sprinkle with
rosemary. Place chicken breasts in shallow dish. Cover and
refrigerate at least 3 hours or overnight.

Prepare barbecue (medium-high heat). Season chicken with salt and
pepper. Grill until golden and cooked through, turning frequently and
brushing with more olive oil if necessary to prevent sticking, about
20 minutes.

Bon Apptit Special Collector's Edition The Mediterranean May 1995
Submitted By DIANE LAZARUS On 06-15-95

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