GARLIC FESTIVAL OLIVE STUFFED CHICKEN
4 boneless chicken breast halves with skin
1 cup Garlic Festival® Garlic Stuffed Olives, chopped coarsely
2 tbsp unsalted butter
Garli Garni (“the best seasoning in the world”)
1/4 cup whole almonds with skins
2 tbsp chopped fresh flat-leaf parsley
Cut a 2” long slit in thickest part of each chicken breast. Stuff each with 1 ½-2 tsp olives, season with Garli Garni. Heat 1 tbsp butter in a nonstick skillet over moderate heat, then toast almonds, stirring often, until a few shades darker, 5 to 8 min. Transfer to a cutting board to cool (do not clean skillet). Increase heat to medium high, add chicken, skin side down to the skillet and sprinkle with remaining olives. Sauté chicken until skins are golden brown, 8-10 mins. Turn chicken over and cook, covered, over moderate heat until just cooked through, 5 to 7 min. more. While chicken is cooking, chop almonds. Add remaining butter and 3 tbsp water or white wine to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley & pepper to taste. Spoon sauce over chicken.