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Gourmet Ripe Olive Poulet Recipe
|Boneless chicken breasts||6|
|Chopped chives||1 Tablespoon|
|Canned pitted||1 1⁄2 Cup (24 tbs)|
|California ripe olives||1 Cup (16 tbs)|
|Garlic salt||To Taste|
|Lemon juice||2 Tablespoon|
|Strained apricots||4 3⁄4 Ounce|
Serving size: Complete recipe
Calories 2427 Calories from Fat 1010
% Daily Value*
Total Fat 121 g186.3%
Saturated Fat 22.2 g111.2%
Trans Fat 0.3 g
Cholesterol 663.1 mg221%
Sodium 5777.2 mg240.7%
Total Carbohydrates 66 g22.1%
Dietary Fiber 10.3 g41.3%
Sugars 13.6 g
Protein 241 g482.4%
Vitamin A 82.8% Vitamin C 61.8%
Calcium 34.8% Iron 87%
*Based on a 2000 Calorie diet
Place chicken breasts skin sides down; sprinkle each breast with 1 tea- spoon chives.
Arrange 4 olives on center of each breast; fold meat around olives.
Cut remaining olives in half; set aside.
Fasten breasts with small skewers.
Sprinkle with garlic salt.
Place, skin sides down, in melted butter in baking dish.
Bake for 30 minutes.
Mix cornstarch, lemon juice and apricots.
Heat to boiling point, stirring frequently.
Stir brandy into apricot sauce.
Remove chicken from oven; turn, skin sides up.
Spoon sauce over chicken breasts.
Bake for 20 minutes longer, adding remaining halved olives for last 5 minutes of cooking.
Garnish with parsley.