Gremolata Crusted Chicken with Caramelized Plums

Gremolata Crusted Chicken with Caramelized Plums
  • Prep Time: 15
  • Total Time: 45
  • Servings: 4

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About this Recipe

Garlic, black olives, toasted pine nuts, fresh lemon zest and herbs combine to make a wonderful crust for juicy roasted chicken breasts. Served on top of warm and sticky caramelized plums.


4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
Salt and pepper
4 tbsp (30 mL) Olive oil, divided
1 Shallot, minced
1 Clove garlic, minced
.5 cup (125 mL) Chopped Kalamata olives
3 tbsp (45 mL) Chopped fresh herbs
1 tsp (5 mL) Lemon zest
2 tbsp (30 mL) Toasted pine nuts, chopped
3 tbsp (45 mL) Freshly grated Parmesan cheese 4-6 Large Plums
4-6 Large Plums
2 tbsp (30 mL) Butter
2 tbsp (30 mL) Brown sugar


PREHEAT oven to 375°F (190°C). Lightly coat a baking dish with olive oil.

SEASON chicken with salt and pepper. Heat 2 tbsp (30 mL) olive oil in a skillet over medium-high heat. Sear chicken on both sides until golden brown. Transfer to prepared baking dish.

COMBINE shallots, garlic, olives, herbs, zest, pine nuts, Parmesan and remaining 2 tbsp (30 mL) olive oil in a small bowl. Spread herb mixture evenly over chicken and bake in preheated oven for 25-30 minutes or until internal temperature reaches 165°F (74°C).

CUT plums in half. Remove pits and cut into wedges. Melt butter in a skillet over medium heat. Add plums and sprinkle with sugar. Cook, stirring occasionally until plums are caramelized, about 10 minutes.

PLACE plums on a serving platter. Slice chicken and arrange on top of plums.


Replace plums with your favourite stone fruit.

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