GRILLED CHICKEN WITH CREAMY CAPER SAUCE
Provided by Sandra Lee
Time 27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
- Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
- Arrange the chicken on a platter and dollop with the creamy sauce.
GRILLED CHICKEN AND ROMAINE WITH CAPER DRESSING
Grill the lettuce? Trust us, you'll make this dish again and again.
Provided by The Bon Appétit Test Kitchen
Time 40m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat barbecue (medium-high heat). Puree vinegar and next 4 ingredients in small processor until almost smooth. Season dressing to taste with salt and pepper. Combine chicken and 1/4 cup dressing in medium bowl. Sprinkle with salt and pepper.
- Let stand at room temperature 15 minutes. Place romaine, cut side up, on baking sheet. Drizzle with 1/4 cup dressing; turn to coat. Grill chicken until cooked through, about 6 minutes per side. Transfer to plate. Grill romaine until charred and slightly wilted on all sides, about 2 minutes.
- Transfer 1 chicken breast and 1 romaine spear to each of 4 plates. Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve.
GRILLED STUFFED CHICKEN
This is something that you'd find a in 5 star restaurant. Takes a little work to put together, but, OMG, IT IS WORTH IT!
Provided by Claudia Dawn
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 454.6, Fat 30.3, SaturatedFat 9.1, Cholesterol 115.6, Sodium 280.1, Carbohydrate 6.7, Fiber 1.9, Sugar 2.8, Protein 38.6
GRILLED CHICKEN WITH OLIVE PURéE
Categories Chicken Olive Poultry Marinate Low Carb Quick & Easy Spring Summer Grill/Barbecue Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 4
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.
OLIVE-STUFFED CHICKEN BREASTS
I haven't made this in a long time but now that we're going back to a lowfat diet, I will. There's a star on the recipe card, so we must like it! There's a note on the card to be sure and use firm olives packed in saltwater or vinegar, NOT in oil. I would double the stuffing and use regular sized breasts, pounded to 1/4 inch. A 3 oz breast must come from a pygmie chicken or something. :) This came from Weight Watchers Simply The Best Italian, and I'm submitting it for ZWTII. Enjoy!
Provided by Chef PotPie
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor.
- Spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks.
- Roll the breasts in remaining 2 tablespoons breadcrumbs to coat.
- Place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes.
- Meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes.
- Cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve.
Nutrition Facts : Calories 138.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 49.3, Sodium 201.5, Carbohydrate 8.4, Fiber 0.4, Sugar 3.8, Protein 21.2
GRILLED STUFFED CHICKEN WITH OLIVE AND CAPER PUREE
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
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
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