Thursday, January 20, 2011

Olive Chicken

Davis gave me a new cookbook for Christmas and I found a yummy recipe for grilled chicken with olive paste. Forrest and I are olive lovers. I will find any way to add olives to just about anything I can, so this chicken sounded perfect for us. I left the house without checking the recipe but I thought I had it pretty well memorized. Hmmm, not so much. It called for skin on chicken and I of course sprung for the skinless (which I almost NEVER do, go figure). Also, Forrest was going to be getting home at about 6 and since he was going to grill it, it would be really late when we started to eat. I decided to improvise and made up my own thing. This is what I ended up with:

It looks a little funky but it tastes delicious!!

Ingredients (I have no idea how much since I just guessed!)
4 chicken breasts
olive oil
lemon juice
olive tapanade
crumbled feta cheese
tooth picks

Cut a little pocket in each chicken breast (or if you buy skin-on chicken, just lift up the skin to make a pocket). Put a generous scoop of olive tapande in each pocket, as well as a scoop of feta. Secure pocket with tooth picks. Place chicken in roasting pan and drizzle generously with olive oil. Next, sprink each breast with pepper, rosemary, and lemon juice. Bake at 350 for 30 minutes. Delicious!!!


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