Cooking For A Crowd - Large Sized
Main Dish Recipes
Lemon Rosemary Chicken Skewers Recipe
Recipes for Quantity Cooking
Lemon Rosemary Chicken Skewers
8 skinless boneless chicken breast halves (each about 7 ounces)
48 8-inch bamboo skewers, soaked in water 30 minutes, drained
1 1-pint basket grape tomatoes or small cherry tomatoes
1 cup olive oil
1 cup fresh lemon juice
6 bay leaves, broken into small pieces
3 tablespoons chopped fresh rosemary
4 large garlic cloves, pressed
2 teaspoons salt
2 teaspoons hot pepper sauce
1 cup light mayonnaise
Cut each chicken breast half lengthwise into 6 thin strips. Thread
each strip completely onto 1 skewer, leaving 1/2 inch of skewer
exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide
skewers between two 15x10x2-inch glass baking dishes, stacking
skewers if necessary.
Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over
chicken. Marinate 1 hour at room temperature, turning often, or
cover and chill overnight.
Preheat oven to 425°F. Remove skewers from marinade and arrange on 2
large rimmed baking sheets; reserve marinade. Bake chicken until
just cooked through, about 8 minutes. Transfer to platter.
Transfer reserved marinade to medium saucepan. Boil over medium-high
heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup
marinade into medium bowl; whisk in mayonnaise. Season sauce to
taste with salt and pepper. Spoon remaining marinade over chicken to
moisten. Serve chicken with sauce.
Makes 24 servings.
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