Captain Apollo's Note:
A good-enough-for-guests chicken dish that I modified from an original in Gourmet magazine. Good served with couscous and a green salad. For a nice presentation, cut the cooked chicken on the bias to create 'medallions.'
My Private Note
Units: US | Metric
- 1'Scotch' the olives by smashing them with the side of a large knife and remove the pit, then finely chop them.
- 2Using a paring knife, cut a deep, narrow pocket in each breast by inserting the knife into the thick end and wiggling the knife back a forth a bit.
- 3Stuff 1 1/2 tsp of olives into each breast, trying to evenly distribute throughout the pocket. Reserve remaining olives. Season chicken with pepper only.
- 4Melt 1 tbsp butter in a 12" nonstick pan. When the foam just subsides, add the whole almonds and toast--stirring frequently and observantly, they burn easily--until they darken a few shades ~5 minutes.
- 5Using slotted spoon, remove almonds from pan and cool, leaving as much butter as possible in the pan.
- 6Add chicken breasts to same pan and sprinkle with remaining olives. Cook uncovered, turning once until almost done about 6 minutes per side.
- 7While chicken cooks, chop almonds.
- 8When chicken is almost done, deglaze the pan with the wine (or water) and add the parsley and remaining butter. If using wine, reduce sauce slightly, then add almonds to pan and season with pepper as desired.
- 9Serve chicken topped with sauce.
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Nutritional Facts for Olive-Stuffed Chicken With Almonds
Serving Size: 1 (198 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 306.1
- Calories from Fat 152
- Total Fat 16.9 g
- Saturated Fat 5.0 g
- Cholesterol 83.7 mg
- Sodium 602.8 mg
- Total Carbohydrate 3.9 g
- Dietary Fiber 2.2 g
- Sugars 0.9 g
- Protein 29.6 g