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Olive-Stuffed Chicken With Almonds




Source of Recipe


Internet


List of Ingredients




(Start to finish about 35 minutes)

4 boneless chicken breast halves with skin (about 2¼ pounds total)
1 cup brine-cured green olives, such as picholine, pitted and chopped
2 tablespoons unsalted butter
¼ cup whole almonds with skins
2 tablespoons chopped fresh flat-leaf parsley

Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in the thickest part of each. Stuff each chicken breast with 1½ teaspoons olives, then season with salt and black pepper.

Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring frequently, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).

Heat skillet over moderately high heat, then add chicken breasts, skin-side down, and sprinkle with remaining olives. Saute chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.

While chicken is cooking, chop almonds.

Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley and black pepper to taste. Spoon sauce over chicken.


Busy days make recipes using only five ingredients sound really, really appealing. With a book full of such recipes and a few timely grocery buys, great home-cooked meals are within everyone’s reach.

The cookbook with a trove of such recipes exists: it’s “Gourmet’s Five Ingredients” (Random House, 2002, $35), based on a regular feature on everyday cooking in Gourmet magazine. The book’s collection of recipes numbers about 175, with more than 100 created just for the book.

This chicken recipe calls for a simple combination of chicken breasts with briny olives, for a good flavor base. You’ll need butter to cook them in, and to make the sauce with its almond crunch and bright touch of green parsley. What could be easier?

Yields 4 servings


Recipe