I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer.
—JESSICA LEVINSON NYACK, NY
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 oil-packed sun-dried tomatoes
4 pitted Greek olives
4 pitted Spanish olives
4 pitted ripe olives
1/4 cup roasted sweet red peppers, drained
4 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons balsamic vinegar
4 boneless skinless chicken breast halves (6 ounces each)
Grated Parmesan cheese
1. Place the first eight ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks.
2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Sprinkle with cheese. Discard toothpicks before serving.
GRILL SKILL
Before broiling up dinner the first time of the season, make sure to clean the entire grill as well as possible. Check the manufacturer’s directions for the best way to do this, because if the grill is not cleaned properly, it could start a fire from built-up grease on the bottom and/or sides of the grill. Take out and clean the grill grate, the burners and grease trap. Replace any aluminum foil drip pans or grease traps as well.