Chicken on Rosemary Skewers
From chefmeow 16 years ago
- 20 minutes to make
- Serves 6
These take a little work and patience but they are so well worth the effort. Great as an appetizer or as a main dish with a rice or potato side. Enjoy
Ingredients
- 1-1/2 pounds boneless skinless chicken breasts shopping list
- 24 pearl onions shopping list
- 1 teaspoon salt shopping list
- 3 very thin slices prosciutto cut into 1" squares shopping list
- 1 bunch sage leaves stemmed shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 24 stiff sprigs fresh rosemary shopping list
- 1 clove garlic chopped shopping list
- 1/2 teaspoon salt shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1 tablespoon extra virgin olive oil shopping list
- 1 tablespoon water shopping list
How to make it
- Wash and trim chicken breasts and cut into 3/4" cubes then set aside.
- Place onions in saucepan with cold salted water to cover then bring to a boil.
- Cook onions until tender then drain well and refresh under cold water and drain again.
- Peel onions.
- Strip 2 inches of leaves from bottom of rosemary sprigs.
- Skewer chicken and onions on rosemary sprigs placing prosciutto and sage between each.
- Use a slender bamboo skewer to make starter holes in the chicken and onions.
- In bottom of a bowl mash garlic and salt to a smooth paste with back of wooden spoon.
- Stir in lemon juice, oil and water.
- Preheat grill to high then grill chicken for 4 minutes per side basting with garlic mixture.
People Who Like This Dish 2
- lovemybirds Dayton, OH
- bulloney Berkeley, CA
- chefmeow Garland, TX
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