Best 5 Grilled Stuffed Chicken With Olive And Caper Puree Recipes

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Seeking a culinary experience that fuses succulent flavors with Mediterranean inspiration? Look no further than grilled stuffed chicken with olive and caper puree. This dish promises a delightful symphony of textures and tastes, where tender chicken embraces a savory stuffing, complemented by a vibrant and tangy puree. As you embark on this culinary journey, discover the exquisite balance of flavors and aromas that make this recipe a true masterpiece. Whether you're hosting a special gathering or simply seeking a delightful meal to elevate your taste buds, prepare to be captivated by the culinary magic of grilled stuffed chicken with olive and caper puree.

Here are our top 5 tried and tested recipes!

GRILLED STUFFED CHICKEN WITH OLIVE & CAPER PUREE



GRILLED STUFFED CHICKEN WITH OLIVE & CAPER PUREE image

Categories     Chicken     Quick & Easy     Healthy

Yield 6 servings

Number Of Ingredients 10

1 cup of pitted black olives
1/3 cup of capers (packed in water - drained)
2 cloves of garlic
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon of salt
1/4 cup Italian parsley - roughly chopped
5-7 tablespoons of olive oil (or more)
3 boneless skinless chicken breast, cut in half
toothpicks - for food

Steps:

  • Preparation of Olive Caper Puree In a blender or food processor add olives, capers, garlic, crushed red pepper, black pepper, salt, parsley, and olive oil. Blend to make puree and make sure that the mixture is uniform. You may add more olive oil sparingly so mixture can blend better. Stuffing and Grilling Chicken Stuff each pocket of the chicken liberally with olive & caper puree. Close pocket with toothpicks. Brush olive oil over the entire outer surface of the chicken, then add salt and pepper sparingly to the newly brushed olive oil. Then grill your your chicken over medium heat until cooked and serve (remember to remove the toothpicks). Enjoy your meal!!

STUFFED GRILLED CHICKEN



Stuffed Grilled Chicken image

"As a single working mom with two kids, I look for recipes that are fast and simple," writes Candi VanMeveren from Lamberton, Minnesota. "My family loves this one and it gets me out of the kitchen fast." TIP: This recipe is just as delicious broiled, Candi adds. Place chicken on foil-lined pan (for easy cleanup) about 4 inches from heat for 12 minutes on each side.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup chopped onion
1/2 teaspoon minced garlic
5 tablespoons butter, divided
3/4 cup seasoned bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon grated lemon zest

Steps:

  • In a small skillet, saute onion and garlic in 3 tablespoons butter for 2-3 minutes or until tender. Remove from the heat; stir in bread crumbs. Carefully cut a pocket in each chicken breast half. Fill with bread crumb mixture; secure with metal or soaked wooden skewers. , In a small microwave-safe bowl, melt remaining butter; stir in lemon zest. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with lemon butter.

Nutrition Facts : Calories 275 calories, Fat 11g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 465mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

GRILLED STUFFED CHICKEN WITH OLIVE AND CAPER PUREE



Grilled Stuffed Chicken With Olive and Caper Puree image

I came up with this recipe because chicken breast by itself is rather bland in flavor. After several attempts, I finally came up with this full-flavored yet easy to make grilled chicken. It combines sophisticated Italian elements while being a simple indoor/outdoor grilling dish.

Provided by Peter Alfieri

Categories     Italian Recipes

Time 35m

Yield 3

Number Of Ingredients 11

1 cup pitted black olives
⅓ cup brined capers, drained
2 cloves garlic
¼ cup roughly chopped fresh flat-leaf parsley
¼ teaspoon dried crushed red pepper
¼ teaspoon ground black pepper
¼ teaspoon salt
6 tablespoons olive oil
3 skinless, boneless chicken breast halves
olive oil
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Place the olives, capers, garlic, parsley, crushed red pepper, 1/4 teaspoon black pepper, 1/4 teaspoon salt, and 6 tablespoons olive oil in a blender or food processor; process until evenly blended into a smooth puree, adding more olive oil if needed to make smooth.
  • Using a small sharp knife, first cut each chicken breast in half. Then cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Stuff each pocket of the chicken liberally with the olive puree. Close the pockets with toothpicks. Brush olive oil over the entire outer surface of the chicken; season with salt and pepper.
  • Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 472.9 calories, Carbohydrate 5 g, Cholesterol 67.1 mg, Fat 39.6 g, Fiber 2.3 g, Protein 25.6 g, SaturatedFat 5.9 g, Sodium 1123 mg, Sugar 0.2 g

GRILLED STUFFED CHICKEN WITH OLIVE AND CAPER PUREE



Grilled Stuffed Chicken With Olive and Caper Puree image

I came up with this recipe because chicken breast by itself is rather bland in flavor. After several attempts, I finally came up with this full-flavored yet easy to make grilled chicken. It combines sophisticated Italian elements while being a simple indoor/outdoor grilling dish.

Provided by Peter Alfieri

Categories     Italian Recipes

Time 35m

Yield 3

Number Of Ingredients 11

1 cup pitted black olives
⅓ cup brined capers, drained
2 cloves garlic
¼ cup roughly chopped fresh flat-leaf parsley
¼ teaspoon dried crushed red pepper
¼ teaspoon ground black pepper
¼ teaspoon salt
6 tablespoons olive oil
3 skinless, boneless chicken breast halves
olive oil
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Place the olives, capers, garlic, parsley, crushed red pepper, 1/4 teaspoon black pepper, 1/4 teaspoon salt, and 6 tablespoons olive oil in a blender or food processor; process until evenly blended into a smooth puree, adding more olive oil if needed to make smooth.
  • Using a small sharp knife, first cut each chicken breast in half. Then cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Stuff each pocket of the chicken liberally with the olive puree. Close the pockets with toothpicks. Brush olive oil over the entire outer surface of the chicken; season with salt and pepper.
  • Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 472.9 calories, Carbohydrate 5 g, Cholesterol 67.1 mg, Fat 39.6 g, Fiber 2.3 g, Protein 25.6 g, SaturatedFat 5.9 g, Sodium 1123 mg, Sugar 0.2 g

GRILLED CHICKEN WITH OLIVE PURéE



Grilled Chicken with Olive Purée image

Categories     Chicken     Olive     Poultry     Marinate     Low Carb     Quick & Easy     Spring     Summer     Grill/Barbecue     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 4

1 1/3 cups pitted black brine-cured olives (such as Kalamata) or 9 tablespoons olivada
3 tablespoons (or more) olive oil
6 large boneless chicken breast halves with skin
1 1/2 teaspoons fresh minced rosemary or 1/2 teaspoon dried

Steps:

  • 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.
  • 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.

Tips:

  • Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
  • If you don't have a meat thermometer, cook the chicken until the juices run clear when pierced with a knife.
  • To make the olive and caper puree, use a food processor or blender to combine the olives, capers, olive oil, lemon juice, and garlic.
  • Season the chicken with salt, pepper, and any other desired spices before grilling.
  • Grill the chicken over medium heat for about 10-12 minutes per side, or until cooked through.
  • Serve the grilled stuffed chicken with the olive and caper puree, roasted vegetables, and your favorite sides.

Conclusion:

This grilled stuffed chicken with olive and caper puree is a flavorful and satisfying dish that is perfect for a special occasion meal. The chicken is juicy and tender, and the olive and caper puree adds a delicious briny flavor. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a special dish to serve, give this grilled stuffed chicken a try.

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