boneless skinless chicken breast halves
green olives in brine
whole almond, with skins
chopped flat leaf parsley
1/2 cup dry white wine or 3 tablespoons
- 'Scotch' the olives by smashing them with the side of a large knife and remove the pit, then finely chop them.
- Using 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.
- Stuff 1 1/2 tsp of olives into each breast, trying to evenly distribute throughout the pocket. Reserve remaining olives. Season chicken with pepper only.
- Melt 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.
- Using slotted spoon, remove almonds from pan and cool, leaving as much butter as possible in the pan.
- Add chicken breasts to same pan and sprinkle with remaining olives. Cook uncovered, turning once until almost done about 6 minutes per side.
- While chicken cooks, chop almonds.
- When 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.
- Serve chicken topped with sauce.