Ingredients for Stuffed Chicken Breasts with Rosemary-Orange Dressing

• 240ml pitted brine-cured green olives

• 1 colher de sopa de azeite de oliva

• 1 dente de alho grande, descascado

• 1 1/2 colheres de chá de alecrim fresco picado

• 1/2 colher de chá de raspas finamente raladas de laranja

• 6 boneless chicken breast halves with skin

• 6 tablespoons orange juice

• 2 colheres de sopa de alecrim fresco picado

• 4 garlic cloves, pressed

• 1 tablespoon finely grated orange peel

• 180ml olive oil

• 120ml chopped pitted brine-cured green olives

• Spray de óleo vegetal antiaderente

• 2 large unpeeled oranges, each cut into 6 wedges

Blend first 5 ingredients in mini processor until olives and garlic are chopped. Transfer stuffing to small bowl; season with salt and pepper. Using fingertips, gently loosen skin on 1 chicken breast, leaving 1 long side attached. Spread 1/6 of stuffing over flesh under skin. Pull skin flap over to cover; secure flap with metal pin or toothpick. Repeat with remaining chicken and stuffing. Arrange chicken on large rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Combine first 4 ingredients in medium bowl. Gradually whisk in oil, then olives. Season dressing to taste with salt and pepper. Transfer 180ml dressing to small bowl; reserve for serving.

Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Divide remaining dressing between 2 small cups. Drizzle chicken with dressing from 240ml . Arrange orange wedges on sheet of foil; brush oranges with dressing from second cup.

Grill chicken until cooked through, drizzling with dressing from first cup and turning occasionally, 12 to 14 minutes. Grill orange wedges until heated through and slightly charred, turning and brushing often with dressing from second cup, about 10 minutes. Transfer chicken and orange wedges to platter. Serve with reserved 180ml dressing.

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