Name: Stuffed Chicken Breasts with Rosemary-Orange Dressing
Yield: Makes 6 servings
Ingredients: 1 cup pitted brine-cured green olives; 1 tablespoon olive oil; 1 large garlic clove, peeled; 1 1/2 teaspoons chopped fresh rosemary; 1/2 teaspoon finely grated orange peel; 6 boneless chicken breast halves with skin; 6 tablespoons orange juice; 2 tablespoons chopped fresh rosemary; 4 garlic cloves, pressed; 1 tablespoon finely grated orange peel; 3/4 cup olive oil; 1/2 cup chopped pitted brine-cured green olives; Nonstick vegetable oil spray; 2 large unpeeled oranges, each cut into 6 wedges

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Stuffed Chicken Breasts with Rosemary-Orange DressingPatricia Heal

A combination of green olives, garlic, rosemary, and orange peel is tucked beneath the skin of the chicken breasts before they go on the grill. Be sure to remind guests to squeeze a grilled orange wedge over the chicken just before eating.

Ingredient tip:

To get the most juice out of an orange, roll the room-temperature fruit along the countertop with the palm of your hand before squeezing. This technique will work for all citrus fruit.

Recipe notes

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