Grilled Chicken With Warm Olives And Edamame

• 1 cup ripe olives, halved
• 1 medium tomato, seeded and coarsely chopped
• 1 cup shelled frozen edamame, thawed
• 1/2 cup coarsely chopped sweet onion
• 1/2 cup chopped sweet red pepper
• 4 tablespoons olive oil, divided
• 4 tablespoons crushed dried rosemary leaves, divided
• 1 clove garlic, minced
• 1/3 cup lemon juice
• 4(4 oz.) chicken breasts halves
• 1/4 cup grated Parmesan cheese

1. Prepare the grill for direct heat cooking; place an oiled rack 4 to 6 inches above medium coals.
2. In large bowl, combine olives, tomato, edamame, onion, red pepper,2 tablespoons olive oil and 2 tablespoons rosemary leaves. Place olive mixture in center of a large rectangle sheet (about 10" x 16") of heavy duty aluminum foil. Fold up sides and crimp edges to secure tightly. Place on prepared grill. Turn packet after 8 minutes. Grill an additional 8 minutes and remove from grill.
3. Meanwhile, in a small bowl, combine remaining 2 tablespoons olive oil, 2 tablespoons dried rosemary, garlic and lemon juice.
4. Place chicken breasts on grill and baste with olive oil mixture. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Baste with olive oil mixture frequently. Remove from grill and cut into thin slices.
5. To serve: Place an equal amount of olive-edamame vegetable mixture on serving plate. Top with sliced grilled chicken breast. Repeat with remaining vegetables and chicken. Sprinkle evenly with Parmesan cheese.

ripe olives, tomato, sweet onion, sweet red pepper, olive oil, rosemary, clove garlic, lemon juice, chicken breasts halves, ubc

Taken from www.epicurious.com/recipes/member/views/grilled-chicken-with-warm-olives-and-edamame-1204722 (may not work)