Marinated Chicken And Vegetables With Creamy Italian Dressin

Recipe Ingredients

		Creamy Italian Dressing
3 tablespoons	45ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh basil
2 tablespoons	30ml	Minced yellow onions
3 teaspoons	15ml	Minced garlic
1 teaspoon	5ml	Chopped fresh oregano
1/2 teaspoon	2.5ml	Chopped fresh thyme
1 teaspoon	5ml	Essence
		= (see Bayou Blast recipe)
1/2 cup	118ml	White wine vinegar
1/2 cup	118ml	Olive oil
6 tablespoons	90ml	Heavy cream
1/4 cup	59ml	Mayonnaise
2 tablespoons	30ml	Finely-grated Parmesan
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
		For The Chicken
1 1/2 lbs	681g / 24oz	Boneless skinless chicken breasts - cut 1" cubes
2 teaspoons	10ml	Essence
8 oz	227g	Button mushrooms - wiped clean,
		And stems trimmed
1		Yellow onion - peeled, and (medium)
		Cubed into eighths
1		Green or red bell pepper - stem end trimmed, (large)
		Seeds removed, cut into 1" pieces
1		Cherry tomatoes
1		Zucchini - cut 1/2" slices (large)
1 lb	454g / 16oz	Mixed greens - for serving

Recipe Instructions

Place the parsley, onions, basil, garlic, oregano, thyme, Essence and the vinegar in a blender or food processor. With the motor running, add the olive oil, the heavy cream, mayonnaise, and cheese, and blend until smooth. Adjust seasoning to taste with salt and pepper. Transfer half to a decorative bowl.

Place the chicken in a large glass bowl and toss with 2 teaspoons of the Essence. Pour the remaining dressing over the chicken and toss to coat. Cover with plastic wrap and refrigerate for 2 hours.

If using wooden skewers, soak in water for 1 hour.

Preheat the oven to 450 degrees. Place the oven rack in the top position. Line a baking sheet with foil.

Remove the chicken from the refrigerator and pat dry with paper towels. Thread one chicken cube onto a skewer, followed by a mushroom, a piece of bell pepper, a cherry tomato, zucchini and a chunk of onion. Continue threading ingredients onto the skewer, until full. Repeat with remaining ingredients.

Place the filled skewers on the baking sheet. Bake until the chicken is cooked through and brown, 10 to 12 minutes. Remove the baking sheet from the oven. Place greens on a large platter. Hold one end of each skewer with an oven mitt, with a fork push the chicken and vegetables from the skewer onto the platter. Serve with the Creamy Italian Dressing.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E69) - from the TV FOOD NETWORK

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