EASY CHICKEN SPIEDINI
Source of Recipe
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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 wedgesRecipe
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 firmwhen 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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