GARLIC FESTIVAL OLIVE STUFFED CHICKEN
from garlicfestival.com
Serves four.
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.