It’s 32 degrees in Vancouver today. HOLY CRAP. And as much as I want to complain about it too – I just don’t think I have the right. Actually no Vancouverite has the right—and that’s because we spend all year complaining about the rain. So now that the sun is here—even at a brutal 32 degrees, we gotta love every ounce of it.
Oh, Kale! I’m sure you’ve all heard about it. It’s kind of a huge deal. Beyond its large variety and unreal health benefits—its versatility makes it one of the most talked about vegetables ever.
Why do I feel like I’m wooo-ing alone here? I mean, other girls save up their money for new BBQ’s too—right? =)
Anyhoo, today was my day off. Ah, yes, zero obligations my friends! Just me, myself, and my new BBQ—getting our grill on. Check out what we came up with (it was really a collaborative effort).
BBQ Chicken w/ Stuffed Feta & Black Olive Jam
What you will need:
Black Olive Jam ( I used Dudrave Company’s Black Olive Jam bought from Lala’s in Deep Cove). You can also any other type/brand of sweet jam.
1. Cut your chicken breast 3/4 of the way down the middle & stuff with feta and crushed garlic.
2. Toothpick close the chicken breast and spread Black Olive Jam the top w/ some crushed garlic.
3. BBQ medium-high until the chicken is fully cooked and the sugars from the Black Olive Jam have caramelized.