Ingredients
1
1/3 cups pitted black brine-cured olives (such as Kalamata) or 9
3
tbsp (or more) olive oil
6
large boneless chicken breast halves with skin
1
1/2 tsp fresh minced rosemary or 1/2 tsp dried
Directions
1.
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.
2.
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.
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