1. Combine first 6 ingredients in a medium bowl. Season to taste with salt and pepper. (Can be prepared 1 day ahead; let stand at room temperature 1 hour before using.) 2. Loosen skin of each chicken breast along 1 side. Spread 1/4 of the olivada evenly under skin and skewer the skin closed. Season chicken breasts with salt, pepper, and lemon juice. 3. Cut four 1/2 inch thick lengthwise slices from center of potatoes. (Rest of potatoes can be used for another dish.) Brush potato slices with olive oil; season with salt, pepper and lemon juice. 4. Prepare grill to medium high heat. Grill chicken skin side up, 5 minutes. Turn and grill until skin is crisp and brown and chicken is cooked thru - about 4 to 5 minutes. 5. Grill potato slices alongside chicken until brown and crisp, turning once, about 8 minutes. 6. Arrange potato slices on platter. Place 1 chicken breast on each. Spoon tomato relish alongside and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
