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Grilled Chicken with Black Olive Vinaigrette

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Serves 4

  • by from Fine Cooking
    Issue 141

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.

  • 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

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.

nutrition information (per serving):
Calories (kcal): 400, Fat Calories (kcal): 280, Fat (g): 32, Saturated Fat (g): 5, Polyunsaturated Fat (g): 7, Monounsaturated Fat (g): 18, Cholesterol (mg): 75, Sodium (mg): 440, Carbohydrates (g): 2, Fiber (g): 0, Sugar (g): 1, Protein (g): 27

Photo: Scott Phillips

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