Chicken Breast On A Skewer

Recipe Ingredients

2		Boneless skinless chicken breast halves
		(each half cut into 3 sections)
		Salt - to taste
4		Scallions - thinly sliced
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Coarsely chopped fresh mint
		Marinade
2		Garlic cloves - finely chopped
1 teaspoon	5ml	Chopped fresh or dried rosemary
		Black pepper, freshly ground - to taste
1/2		Lemon, juice only
2 tablespoons	30ml	Olive oil
		Garnish
		Extra virgin olive oil
1 1/2 tablespoons	22ml	Coarsely chopped fresh mint
2		Lemon wedges

Recipe Instructions

For the marinade: Combine the marinade ingredients in a medium bowl and add the chicken pieces. Marinate for several hours in the refrigerator.

Preheat the oven broiler or light the coals in a grill.

Spear each chicken section on a skewer. Season with salt to taste.

To broil in the oven: Use the broiler pan with about 1/4-inch of water in the bottom. Be sure the skewers are above the water level. Broil the breasts for about 2 minutes on each side or until the chicken is no longer pink in the middle.

If using a barbecue grill, simply grill over hot coals for about 2 minutes on each side or until the chicken is no longer pink in the middle.

Remove the chicken from the skewers and put it in a mixing bowl. Toss with the scallions, oil, and mint. Serve hot or at room temperature, garnished with a little extra virgin olive oil, chopped mint, and lemon wedges. This recipe serves 2.

Source:
PLEASURES OF THE GOOD EARTH by Edward Giobbi (c) 1991 - Alfred A. Knopf, New York - 334 pages - $23.00 - As reprinted in the May/Jun, 1992 issue of Cookbook Digest

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