Shelly's Recipe

ROSEMARY-SKEWERED CHICKEN

Category: Kabobs/Kebobs/Skewers

1 lb boneless, skinless chicken breast, cut into twenty 1 1/2 inch chunks
2 tsp chopped fresh rosemary
Grated zest of 1 lemon
2 tsp freshly squeezed lemon juice
1/2 cup canola oil
Sea salt and freshly ground black pepper, to taste
20 rosemary sprigs, or long toothpicks

In medium bowl mix together chicken, chopped rosemary, lemon zest and juice, 6 tbsp of the oil, salt and pepper. Cover with plastic wrap and refrigerate for at least 2 hours.

In a medium saute pan, heat remaining 2 tbsp of oil until smoking. Sear the chicken pieces for 1 1/2 minutes on each side, or until cooked through.

Transfer chicken to a platter. Remove some of the leaves from the end of each rosemary sprig, then insert the sprig (or toothpick) into each chunk of chicken. Makes 20 hors d oeuvres.