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    EASY CHICKEN SPIEDINI

    List of Ingredients





    For marinade:
    1/3 cup extra-virgin olive oil
    Finely grated zest (colored portion of peel) of 1/2 lemon (about 3/4 teaspoon)
    1/3 cup fresh lemon juice
    1 tablespoon brown sugar
    1 teaspoon Italian seasoning mix
    1/4 cup white wine vinegar
    1 1/2 teaspoons salt

    For chicken:
    4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
    1/2 cup Italian-seasoned bread crumbs
    1/4 cup Parmesan cheese
    Lemon wedges

    Recipe



    To prepare marinade: In large sealable plastic bag, combine oil,
    zest, juice, sugar, seasoning, vinegar and salt.

    To prepare chicken: Rinse chicken and pat dry. Trim any fat; remove
    tendons. Cut chicken into 1-inch cubes. Add to marinade. Marinate 30
    minutes at room temperature or up to 6 hours in the refrigerator.

    Drain chicken; discard marinade. Mix bread crumbs with cheese in a
    shallow dish. Thread 6 chicken cubes tightly on a skewers; roll in
    crumb mixture to coat thoroughly, pressing crumbs on firmly. Repeat
    with remaining chicken.

    Grill over hot coals until juices run clear and chicken feels firm
    when pressed gently. (To cook indoors, broil about 3 inches from heat
    for about 3 minutes. Turn and broil on second side for 3 minutes
    more, or until chicken is done.)

    Serve hot, warm or at room temperature; pass lemon wedges.

    Yield: 8 to 10 skewers.

    Note: For appetizers, use only 4 pieces of chicken per skewer; serve
    warm or cold.

 

 

 


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