McCormick’s is an Irish pub, and a delightful one at that. The food exceeds expectations, pushing this pub into the realm of gastropub, a place to enjoy a pint that also has finely crafted, thoughtful and creative food.
The chef at McCormick’s continues to surprise and seduce us with flights of fancy, always including a few small bites to prepare the palate. Patty and Tim McCormick were generous enough to share the recipe for one of their favorite nibbles.
Chicken Rolls with Olives
Serves 6–8
⅔ cup black Spanish olives in oil, drained
2 Tbsp. oil from the olives, reserved
⅔ cup butter, softened
4 tsp. chopped fresh parsley
4 skinless, boneless chicken breasts
Preheat oven to 400F. Pit and finely chop the olives. Mix the olives, butter, and parsley in a bowl.
Place the chicken breasts between two sheets of plastic wrap and beat gently with a meat mallet or the side of a rolling pin.
Spread the olives and herb butter over one side of each flattened chicken breast and roll up. Secure with a wooden toothpick or tie with clean string.
Place the chicken rolls in an ovenproof dish. Drizzle the oil from the olive jar over the chicken rolls and bake in the preheated oven for 45 to 55 minutes, or until tender and the juices run clear when the chicken is pierced with the point of a sharp knife.
Transfer the chicken rolls to a cutting board and discard the toothpicks or string. Using a sharp knife, cut into slices, then transfer to warmed serving plates and serve.
