Grilled Stuffed Chicken with Olive and Caper Puree

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup cream cheese
• 1/4 cup sun-dried tomatoes, finely chopped
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 tablespoons capers, finely chopped
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, finely chopped

Directions

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together cream cheese, sun-dried tomatoes, salt, and pepper.
3. Using a sharp knife, cut a pocket into each chicken breast. Stuff each breast with the cream cheese mixture.
4. Brush olive oil on the outside of the chicken breasts and season with salt and pepper.
5. Grill the chicken for 5-7 minutes per side, or until cooked through.
6. Meanwhile, in a small saucepan over medium heat, heat olive oil and garlic. Cook for 2-3 minutes, or until garlic is fragrant.
7. Stir in capers and cook for 1 minute.
8. Remove from heat and stir in parsley.
9. Serve chicken with olive and caper puree.

Interesting Facts

• Capers are the flower bud of the caper bush and have a tangy, slightly salty flavor.
• Sun-dried tomatoes are a great addition to this dish for their intense flavor and chewy texture.
• This dish is perfect to serve for a special occasion, or just for a delicious weeknight meal.