Grilling chicken breasts on a bed of rosemary sprigs is an effective and easy way to infuse them with flavor. Savory black olive paste, contrasted with a sweet confit of caramelized onion, provides a sophisticated finish.
- Sweet & Sour Onion Jam (see recipe link above)
- 4 boneless skinless chicken breast halves, trimmed of fat (1 to 1 1/4 pounds total)
- 1 1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 4 large sprigs fresh rosemary
- 4 teaspoons black olive paste (see Ingredient note)
- Ingredient Note: An equal amount of minced black olives can be substituted for the black olive paste.
Companion recipe: Sweet and Sour Onion Jam
Prepare Sweet & Sour Onion Jam.
Prepare a charcoal fire or preheat a gas grill.
Rub the chicken breasts with the oil and season with the salt and pepper. Place the rosemary sprigs on the grill and lay a chicken breast over each one. Grill until the chicken is browned on the bottom, about 5 minutes. Turn, keeping the rosemary under the chicken, and grill until no trace of pink remains in the center, about 5 minutes more. Discard the rosemary. Serve the chicken with the black olive paste and the onion jam.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
250 calories; 6g total fat; 1g total saturated fat; 66mg cholesterol; 252mg sodium; 1g carbohydrates; 1g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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