Ingredients: |
Ingredients: 3 Tablespoons minced parsley 2 Tablespoons olive or salad oil 2 Tablespoons white wine vinegar 1 Tablespoon capers, drained and chopped ½ teaspoon dried basil leaves ¼ teaspoon pepper
½ 6-ounce can (drained weight) pitted ripe olives, drained and finely chopped
1 garlic clove, minced
6 large skinless boneless chicken breast halves
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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. |