1/2 cup of garlic stuffed olives
1/2 cup of pepper stuffed olives
1 Tbsp olive oil
2 tsp balsamic vinegar
4 boneless skinless chicken breasts
grated parmesan cheese
Place olives, olive oil, balsamic vinegar in a food processor; pulse until olives are coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks.
Lightly coat grill rack with cooking oil. Grill chicken, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°.
Sprinkle with cheese and season with salt & pepper. Discard toothpicks before serving.
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