Grilled Rosemary-Scented Chicken
Grilling chicken breasts on a bed of rosemary sprigs is an effective and easy way to infuse them with flavor. Savory black olive paste, contrasted with a sweet confit of caramelized onion, provides a sophisticated finish.
From EatingWell: August/September 2005, May/June 1997, The EatingWell Diabetes Cookbook (2005)
Yield: 4 servings
Active Time: 25 minutes
Total Time: 55 minutes
- Sweet & Sour Onion Jam, (recipe follows)
- 4 boneless, skinless chicken breast halves, trimmed of fat (1-1 1/4 pounds total)
- 1 1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 4 large sprigs fresh rosemary
- 4 teaspoons black olive paste, (see Ingredient note)
- Prepare Sweet & Sour Onion Jam.
- Prepare a charcoal fire or preheat a gas grill.
- Rub chicken breasts with oil and season with salt and pepper. Place rosemary sprigs on the grill and lay a chicken breast over each one. Grill until chicken is browned on the bottom, about 5 minutes. Turn, keeping rosemary under chicken, and grill until no trace of pink remains in the center, about 5 minutes more. Discard rosemary. Serve chicken with black olive paste and the onion jam.
- Ingredient Note: An equal amount of minced black olives can be substituted for the black olive paste.
Nutrition Per serving:
250 calories; 6 g fat (1 g sat, 2 g mono); 66 mg cholesterol; 1 g carbohydrates; 26 g protein; 1 g fiber; 252 mg sodium; 299 mg potassium.
Nutrition Bonus: Selenium (30% daily value).
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 4 very lean meat