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Grilled Chicken with Black Olive Vinaigrette Recipe


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     Grilled Chicken with Black Olive Vinaigrette

Category   Entrees - Maindishes
Sub Category   None
Servings   4

4 boneless, skinless chicken breast halves
2 Tbs. vegetable oil
Kosher salt and freshly ground black pepper
1 Tbs. plus 1 tsp. sherry vinegar
1 Tbs. finely chopped shallot
1/2 tsp. Dijon mustard
1/2 tsp. granulated sugar
6 Tbs. extra-virgin olive oil
2 Tbs. finely chopped pitted Kalamata olives
2 Tbs. finely chopped fresh flat-leaf parsley

Prepare a medium-high (400F to 475F) gas or charcoal grill fire. Place each chicken breast between two sheets of parchment paper and pound with a kitchen mallet to a uniform thickness. Brush both sides of the chicken with the vegetable oil, and season generously with salt and pepper. grill, turning once, until cooked through (165F), 6 to 10 minutes. Transfer to a cutting board, tent with foil, and let rest 5 minutes. Meanwhile, in a small bowl, combine the vinegar, shallot, mustard, and sugar. Whisk in the olive oil; stir in the olives and parsley. Thickly slice the chicken and serve with the vinaigrette spooned over it.
nutrition information (per serving)- Calories (kcal)- 400, Fat Calories (kcal)- 280, Fat (g)- 32, Saturated Fat (g)- 5, Polyunsaturated Fat (g)- 7, Monounsaturated Fat (g)- 18, Cholesterol (mg)- 75, Sodium (mg)- 440, Carbohydrates (g)- 2, Fiber (g)- 0, Sugar (g)- 1, Protein (g)- 27

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