| 8 ounces good black olives, preferably oil cured, pitted 1 tablespoon capers, rinsed if salted, drained if brined 1 clove garlic, smashed and peeled 1/2 teaspoon fresh thyme leaves 1 tablespoon freshly squeezed lemon juice, more to taste 1/4 cup extra virgin olive oil, more as needed 1 1/2 pounds boneless, skinless white-meat chicken (breasts, cutlets or tenders), pounded to 1/4-inch thickness and blotted dry Salt and freshly ground black pepper Lemon wedges. 1. Put olives, capers, garlic, thyme and lemon juice in food processor. Pulse machine once or twice, then add 1/4 cup olive oil in two or three batches, pulsing once or twice after each addition; purée should not be too smooth. Taste and add more lemon juice or olive oil to taste, then pulse again to combine. You can make olive spread ahead of time; store in sealed container in refrigerator and bring to room temperature before using. 2. Prepare charcoal or gas grill; heat should be medium and rack about 4 inches from fire. Sprinkle chicken with salt and pepper on both sides. Smear each chicken cutlet with a tablespoon or two of olive mixture, then fold in half with olive mixture on inside. (Leftover olive mixture can be refrigerated.) Secure each piece of chicken with a short skewer or toothpick. Brush chicken with olive oil. 3. Grill, turning once or twice, until chicken is cooked through, 8 to 12 minutes. To check for doneness, cut into a piece with a thin-bladed knife; center should be white or slightly pink. Serve hot, warm or at room temperature with lemon wedges. |