Grilled Rosemary-Scented Chicken
http://www.eatingwell.com/recipes/grilled_rosemary_scented_chicken.html
From EatingWell: August/September 2005, May/June 1997, The EatingWell Diabetes Cookbook (2005)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.
4 servings | Active Time: 25 minutes | Total Time: 55 minutes
Ingredients
- 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)
Preparation
- 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.
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
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 4 very lean meat
Tips & Notes
- Ingredient Note: An equal amount of minced black olives can be substituted for the black olive paste.