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Ingredients
- 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
Preparation
Step 1
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
Place each chicken breast between two sheets of parchment paper and pound with a kitchen mallet to a uniform thick¬ness. Brush both sides of the chicken
with the vegetable oil, and season gener-ously with salt and pepper. Grill, turning once, until cooked through (165°F), 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.