Friday, February 20, 2009

Grilled Rosemary-Scented Chicken

Number of Servings

Sweet & Sour Onion Jam (recipe follows)
4 boneless, skinless chicken breast halves, trimmed of fat (1-1 1/4 pounds total)
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
4 large sprigs fresh rosemary
4 teaspoons black olive paste (see Ingredient note)

Prepare Sweet & Sour Onion Jam. Prepare a charcoal fire or preheat a gas grill. Rub chicken breasts with oil and season with salt and pepper. Place rosemary sprigs on the grill and lay a chicken breast over each one. Grill until chicken is browned on the bottom, about 5 minutes. Turn, keeping rosemary under chicken, and grill until no trace of pink remains in the center, about 5 minutes more. Discard rosemary. Serve chicken with black olive paste and the onion jam.

An equal amount of minced black olives can be substituted for the black olive paste.

EatingWell Magazine edition May/June 1997

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