Best 6 Grilled Stuffed Chicken With Olive Caper Puree Recipes

STUFFED GRILLED CHICKEN

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.

GRILLED STUFFED CHICKEN WITH OLIVE & CAPER PUREE

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!!

CHICKEN STUFFED WITH POTATOES AND OLIVES

Steps:

• In a large bowl, place potatoes, olives, parsley, garlic, capers and olive oil.
• Salt and pepper the chicken inside and out.
• Toss the ingredients in the bowl gently and use to stuff the chicken. Don't stuff too tightly.
• Bake at 375 degrees for 75 minutes.
• Quarter and serve the bird.

GRILLED STUFFED CHICKEN WITH OLIVE AND CAPER PUREE

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).

GRILLED STUFFED CHICKEN

Steps:

• Cut a deep pocket into the side of each breast, set aside.
• Saute red peppers, onions, garlic& mushrooms in a little olive oil until soft.
• Open the pocket in the chicken and place vegetable mixture and mozzarella cheese slices (save a little of vegetable mixture to add to marinade).
• Secure with toothpicks.
• Prepare marinade and coat chicken with marinade, let sit for at least 20 minutes.
• Cook on grill (about 10 minutes).

GRILLED STUFFED CHICKEN WITH OLIVE AND CAPER PUREE

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).