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Marinated Chicken, Pearl Onion, and Bread Kebabs Serves 4 You could precede the chicken with the Baby Lettuces with Taleggio Croquettes (see recipe) or a large tomato salad. Ingredients 16 to 20 red or white pearl onions 5 Tbsp. (75 mL) combined, chopped fresh sage, oregano, and thyme or rosemary 1 large clove garlic, minced 2 Tbsp. (30 mL) lemon juice generous ½ cup (120 mL) olive oil 3 to 4 deboned, skinned chicken breasts, cut into 1½ -inch (3.8-cm) cubes 16 1- to 1½ -inch (2.5- to 3.8-cm) cubes of Calabrese (see recipe) or any other dense, white bread 5 to 6 stalks fresh rosemary, thyme (or a combination of both) salt and freshly ground white pepper Instructions Put the onions, with the skins on, in boiling water for about 3 minutes, or until just barely cooked. Drain and cool, and then remove the skins. In a shallow bowl large enough to hold the chicken pieces, mix together the chopped herbs, garlic, lemon juice, and olive oil. Marinate the chicken at room temperature in this mixture for half an hour to an hour, or, alternatively, in the refrigerator for up to 2 hours.
Return to room temperature.
Briefly sear the kebabs on a hot grill, turning very gently, then place them on a pan and bake in the oven for about 10 minutes. Remove from the oven, tent with foil, and let rest for 5 minutes.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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Calabrese |
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White |
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