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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