Curried Grilled Chicken Breast with Pistachio-Green Olive Stuffing (and a Giveaway!)

This summer has been hot. If you live in just about anywhere in the U.S. (Pacific Northwest excluded), you’d agree with me. We’ve been hitting 100 degrees or more for nearly a month straight here in North Texas, but we’re not alone – the heat seems to be causing us all quite a bit of discomfort across the country. The last thing a great many of us want to do when it’s so hot is turn the oven on, so we head out to the grill. I’ve definitely been taking advantage of our grill this summer – it seems that most every night I’m firing it up. In addition to keeping the kitchen cool, it’s definitely easier for cleanup. So when Wendy of Celiacs In The House invited me to participate in a Gluten-Free Summer Cooking Event with Lindsay Olives, I jumped at the chance.

I was inspired by the opportunity. I was to create a recipe using Lindsay Olives that involved summer grilling. I love olives. Not everyone in the house agrees – Brandan and I are the only ones that are interested in olives. But the Lindsay olives were different. They were less briny, and more buttery than the typical green olives. These olives would pair perfectly with some unlikely companions, I decided – madras curry, pistachios, and raisins.

I opted to make a stuffing with the olives, combining pistachios, garlic, and raisins, and rolling chicken breasts seasoned with the curry around the stuffing. Secured with a toothpick, the rolled chicken breasts held the stuffing quite well, even through turning on the grill. The presentation on the plate was quite a bit “fancier” than what is typically served at our house, but the beauty of the dish was that it was simple to make. I could find many an excuse to make this again and again over the coming months. It’s a great dish for company (or even for making your family feel special). A bonus? Even my husband and my sister (she was visiting one night when I trialed the stuffing), who both typically snub olives, enjoyed the stuffing.

Because I enjoyed these olives so much (Thank you, Lindsay Olives, for sending them to me!), and because Lindsay Olives must be in a particularly generous mood, I’m also giving away a sampler of Lindsay Olives Naturals and Re-closeables to a lucky winner! To enter, leave me a comment telling me what you’d like to make with Lindsay Olives. The giveaway will end Saturday, July 30, 2011, so hurry!

And now, onto the recipe:

Curried Grilled Chicken Breast with Pistachio-Green Olive Stuffing

4 boneless skinless chicken breasts

1 ½ T Madras curry powder

1 t salt

½ c roasted unsalted pistachios

2 medium garlic cloves

1 c Lindsay Naturals green olives

½ c raisins

1 T olive oil

Place a chicken breast under a piece of plastic wrap and pound until about ½ – ¾ inch thick with the bottom of a heavy skillet or saucepan. Repeat with each breast.

Pulse pistachios in food processor until coarsely chopped and place in small bowl. Pulse garlic and olives in food processor until chopped (not finely). Stir in pistachios along with the raisins and olive oil.

Mix curry powder and salt together in a small bowl. Season each chicken breast with a generous amount of the spice mix. Spoon 2-3 tablespoons of the pistachio-olive mixture into the center of each breast. Carefully roll up the breast to encase the stuffing, and secure with a toothpick or two.

Prepare grill for indirect heat – if gas grill, turn all burners to high and close the lid. When the temperature reaches 400 degrees, lift the lid and turn off half of the burners. The area over the turned-off burners is the indirect heat area. If using a charcoal grill, light briquettes and let burn until covered with ash. Mound them on one side of the grill. The area over the section with no coals is the indirect heat area.

Brush the grates in the indirect heat area with oil. Place chicken down on the oiled grates. Close lid on gas grill. Cook for 10 minutes. Turn chicken, close lid and allow to cook for another 10 minutes. Check for doneness, and if necessary, turn again grill until chicken is cooked through and the stuffing is hot. Remove and cover loosely with foil to allow to rest for 5-10 minutes. Serve.

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.


  1. says

    Oh, my. Alta that is so creative and gorgeous. What a unique way to use those buttery Naturals. I also appreciate the very specific grilling instructions since I am challenged in that area. Thanks so much for this beautiful contribution. I’d love to try it, if I can keep myself from eating all the olives before I make the stuffing.

    • tastyeatsathome says

      Wendy – thank you so much! The good thing about this recipe is it still leaves about half of a can of olives…plenty for munching!

  2. says

    Wow, nothing like putting “simple” and “fancy” together in one recipe! You’re my kind of recipe developer. =) I’m absolutely addicted to curry and mixing pistachios and olives into the mix is a brilliant idea. Raisins are a natural, but the nuts and olives lend a unique touch. I’m with Wendy, thanks for the detailed grilling instructions. I appreciate that.

  3. says

    That looks delicious, and actually, that’s exactly what I’d like to make with olives! I’d have to replace the pistachios with sunflower seeds, but other than that, the recipe sounds perfect! (Well, it sounds perfect as is…I just don’t think pistachios would agree with me, although I love them).

  4. says

    Looks like an awesome recipe that I will have to try. I’d love t0 compare those CA olives with our local Italian olives, but I doubt you want to ship them all the way over here!

  5. Suzanne says

    This recipe sounds great. I’d love to make it.

    One of my favorite things to put olives on is pizza. They’re my favorite topping.

  6. Athena says

    The stuffed grilled chicken breast looks so yummy. I would love to make the humus ricotta herb and olive pizza I saw on the Lindsay Olives website. It looks delicious.

  7. says

    Wow, after reading this post and checking out the recipe, I want to make THIS!!!!! YUM! I am an olive Lover for sure. I can be found going to whole foods and getting a small container of all different olives nearly every week. I can’t wait 5 minutes even to get home before munching down on them.
    I like adding them to my egg scrambles in the morning, to my LOADED gourmet pizzas, and have even used them in my chicken dishes, though never with curry and raisins, which I will now do! :) YUMMY!

  8. Cassandra says

    Wow this looks amazing! I’m definitely going to have to try this! If I got the olives I would either be making this recipe or using them for a gluten-free and dairy-free quiche!

  9. Diane Eblin says

    OMG they look so delicious. I can’t wait to cook these. I’m heading out for chicken breasts and chilling the wine. There is going to be a party with these for sure. I love those natural olives.

  10. Jessen says

    Love your Recipe! If I had some good quality olives, I’d use them with quinoa and make a salad with feta on top! Yummy.

  11. Caia says

    I have lots of grand plans for olives, but usually end up eating straight from the can, bottle, jar, etc…


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