Grilled Lemon (Kalamata Olive) Chicken

A few weeks ago, our Relief Society had a fun activity (where I did the Utah field trips class/favorite SL eating places)  Another class that was going on was cooking with herbs.  Janice Trotter taught the class and afterwards I stopped by to sample a dish everyone was raving about.   She got the recipe from Jillian Michael's Master Your Metabolism cookbook and if this recipe is any indication, the book is a winner.  Though the recipe is called grilled lemon chicken, I think it should be called Kalamata Olive Chicken since that is the main flavor.  If you are not a green olive fan, then this recipe isn't for you.  If you LOVE new flavors and finding a new, healthy dish, try it!  You can also make this using ground white turkey and making patties with them.  I think Janice doubled and I definately will, the sauce.  Janice also sauteed the chicken in a pan rather than grilling.  It would be delicious either way.

 

Jillian Michael's Grilled Lemon (Kalamata Olive) Chicken

6 (4-5 oz.) boneless, skinless chicken breasts, ( halved) or you could use 4 servings of honeysuckle white ground turkey 97/3

2 servings kalamata olives (1/4 cup), pitted and halved

3 tsp. dijon mustard (1 T.)

1/4 cup olive oil

4 tsp. dried leaves of oregano

1/4 tsp. black pepper

1/2 tsp. salt

1 lemon's juice

1 tsp. lemon peel zest

2 cloves garlic

1 T. honey

Directions

1. To prepare the dressing, whisk together the lemon zest and juice, the basil, honey, mustard, garlic, and salt and pepper. Whisking constantly, add the olive oil in a slow stream. Set aside.
2. Place the chicken on a cutting board and lay a sheet of wax paper over it. Using the flat side of a meat mallet, pound the chicken slightly so it is an even thickness. If using ground turkey, form six thin patties. Place the meat in a shallow baking dish just large enough to hold it. Pour half of the dressing (about 1/3 cup) over the meat and turn once or twice to coat. Cover the dish and refrigerate for at least 2 hours if possible, and up to 8 hours, turning at least once.
3. Stir the olives into the remaining dressing, and set aside until ready to serve.
4. If using a gas or charcoal grill, spray the grill with olive oil and prepare a medium-hot grill. If using a grill pan, spray it with olive oil and heat over medium-high heat.
5. Discard the marinade and grill the meat until it is opaque in the center, 5-6 minutes per side.
6. Place the meat on a platter and drizzle with the dressing. Serve.