Recipe: Chicken Breast On A Skewer (serves 2)

CHICKEN BREAST ON A SKEWER

2 boneless skinless chicken breast halves (each half cut into 3 sections)
FOR THE MARINADE:
2 garlic cloves, finely chopped
1 teaspoon chopped fresh or dried rosemary
black pepper, freshly ground (to taste)
1/2 lemon, juice only
2 tablespoons olive oil
TO FINISH:
Salt (to taste)
4 scallions, thinly sliced
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh mint
FOR THE GARNISH:
extra virgin olive oil
1 1/2 tablespoons coarsely chopped fresh mint
2 lemon wedges

FOR THE MARINADE:
Combine the marinade ingredients in a medium bowl and add the chicken pieces. Marinate for several hours in the refrigerator.

WHEN READY TO COOK:
Preheat the oven broiler or light the coals in a grill.

Spear each chicken section on a skewer. Season with salt to taste.

TO BROIL IN THE OVEN:
Use the broiler pan with about 1/4-inch of water in the bottom. Be sure the skewers are above the water level. Broil the breasts for about 2 minutes on each side or until the chicken is no longer pink in the middle.

IF USING A BARBECUE GRILL:
Simply grill over hot coals for about 2 minutes on each side or until the chicken is no longer pink in the middle.

TO SERVE:
Remove the chicken from the skewers and put it in a mixing bowl. Toss with the scallions, oil, and mint. Serve hot or at room temperature, garnished with a little extra virgin olive oil, chopped mint, and lemon wedges.

Servings: 2
Source: Pleasures Of The Good Earth by Edward Giobbi