Grilled Chicken with Olive Puree

• 1 1/3 cups pitted black brine-cured olives (such as Kalamata) or 9 tablespoons olivada
• 3 tablespoons (or more) olive oil
• 6 large boneless chicken breast halves with skin
• 1 1/2 teaspoons fresh minced rosemary or 1/2 teaspoon dried

1. Puree olives with 2 tablespoons olive oil in processor.
2. Gently slide hand under skin of chicken breasts to loosen, forming pocket and keeping skin attached.
3. Spread 1 1/2 tablespoons olive puree under skin of each chicken breast.
4. Fasten skin with toothpicks to hold olive filling in place.
5. Brush chicken breasts with 1 tablespoon olive oil and sprinkle with minced rosemary.
6. Place chicken breasts in shallow dish.
7. Cover and refrigerate for at least 3 hours or overnight.
8. Prepare barbecue (medium-high heat).
9. Season chicken with salt and pepper.
10. Grill chicken until golden and cooked through, turning frequently and brushing chicken with more olive oil if necessary to prevent sticking, about 20 minutes.

black brine, olive oil, chicken breast, rosemary

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-with-olive-puree-370 (may not work)