- Sweet & Sour Onion Jam (see Note)
- 4 (5 ounce) boneless, skinless chicken breast halves, trimmed of fat
- 1 1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 4 large sprigs fresh rosemary
- 4 teaspoons black olive paste (see Note)
- Prepare Sweet & Sour Onion Jam (see Note).
- Prepare a charcoal fire or preheat a gas grill.
- Rub chicken breasts with oil and season with salt and pepper. Place rosemary sprigs on the grill and lay a chicken breast over each one. Grill until chicken is browned on the bottom, about 5 minutes. Turn, keeping rosemary under chicken, and grill until no trace of pink remains in the center, about 5 minutes more. Discard rosemary. Serve chicken with black olive paste and the onion jam.