"The belly rules the mind."--Spanish Proverb

Grilled Chicken With Olive Sauce Recipe

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This recipe for Grilled Chicken With Olive Sauce, by , is from The TMP Direct Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Griselle Lindo
Added: Wednesday, November 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 Tablespoons minced parsley
2 Tablespoons olive or salad oil
2 Tablespoons white wine vinegar
1 Tablespoon capers, drained and chopped
teaspoon dried basil leaves
teaspoon pepper

6-ounce can (drained weight) pitted ripe olives, drained and finely chopped

1 garlic clove, minced

6 large skinless boneless chicken breast halves

Directions:
Directions:
About 2 hours before serving:

In 12 by 8 baking dish, mi 2 Tablespoons minced parsley with olive or salad oil, white wine vinegar, capers, dried basil, salt, pepper, chopped olives, and garlic. Add chicken-breast halves, turning to coat with olive marinade; cover and refrigerate at least 1 hour, turning chicken occasionally.

About 50 minutes before serving:

Prepare outdoor grill for barbecuing. Remove chicken from marinade; shake chicken breast to remove excess olive mixture and reserve olive mixture. Place chicken-breast halve on grill over medium heat. Grill 7 to 8 minutes or until chicken-breast halves are fork-tender, turning them occasionally, or bake at 350 in oven until done. Meanwhile, in metal-handled 1 quart saucepan, heat reserved olive mixture over grill, stirring frequently, until boiling; simmer 1 minute. Remove saucepan from heat; stir in remaining 1 Tablespoon mined parsely. To serve, arrange grilled chicken-breast halve on warm platter; spoon olive sauce over chicken. Makes 6 main-dish servings.

 

 

 

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