s GRILLED CHICKEN WITH BLACK OLIVE VINAIGRETTE **** s   



Yields: 0


Ingredients


 
Instructions
***
9-12-18 very good, easy
***
By Laraine Perri June/July 2016 Issue

Scott Phillips
Servings: 4

A Kalamata olive vinaigrette makes a quick and simple yet flavor-packed sauce for chicken (or fish or lamb). Try serving it with Blackened Sugar Snap Peas with Garlic and Mint.

Ingredients
4 boneless, skinless chicken breast halves
2 Tbs. vegetable oil
Kosher salt and freshly ground black pepper
1 Tbs. plus 1 tsp. sherry vinegar
1 Tbs. finely chopped shallot
1/2 tsp. Dijon mustard
1/2 tsp. granulated sugar
6 Tbs. extra-virgin olive oil
2 Tbs. finely chopped pitted Kalamata olives
2 Tbs. finely chopped fresh flat-leaf parsley
Nutritional Information
Preparation
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
Place each chicken breast between two sheets of parchment paper and pound with a kitchen mallet to a uniform thickness. Brush both sides of the chicken with the vegetable oil, and season generously with salt and pepper. grill, turning once, until cooked through (165°F), 6 to 10 minutes. Transfer to a cutting board, tent with foil, and let rest 5 minutes.
Meanwhile, in a small bowl, combine the vinegar, shallot, mustard, and sugar. Whisk in the olive oil; stir in the olives and parsley.
Thickly slice the chicken and serve with the vinaigrette spooned over it.

This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.

Cuisine :       

Main Ingredient :