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.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 55 minutes

EASE OF PREPARATION: Easy

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)

1. Prepare Sweet & Sour Onion Jam.
2. Prepare a charcoal fire or preheat a gas grill.
3. 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 INFORMATION: Per serving: 250 calories; 9 g fat (1 g sat, 4 g mono); 66 mg cholesterol; 15 g carbohydrate; 27 g protein; 1 g fiber; 287 mg sodium.

Nutrition bonus: Selenium (30% daily value).

1 Carbohydrate Serving

Exchanges:
1 other carbohydrate
4 very lean meat

TIP: Ingredient Note: An equal amount of minced black olives can be substituted for the black olive paste.

RELATED RECIPES: Sweet & Sour Onion Jam

I made the chicken and the onion jam and it was easy and very good. I used my little George Foreman grill and it worked just fine, cooking the breasts for about 9 minutes with the rosemary from my garden beneath them. Next time I'm going to put a sprig on top as well. The onion jam was excellent and could be used in so many ways. Tonight I used leftover chicken and some of the jam in a salad with spinach, sliced red grapes, mushrooms and carrots. Yummy.

Anonymous, The Villages, FL