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When using a marinade or basting sauce, NEVER retain any that comes into contact with the raw foods. If you want to create a sauce with it, double the recipe and set aside half to use when the meal is ready to serve.
Always discard marinades and basting sauces after they've encountered raw seafood, meats, or poultry.
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| Santa Fe Chicken Skewers |
Ingredients
(4 servings - 28g protein - 4g carbohydrate per serving)
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| 1-1/2 lb |
boneless chicken breasts |
| 1 |
onion (quartered) |
| 1/2 |
green bell pepper (cut into large pieces) |
| 1/2 |
red bell pepper (cut into large pieces) |
| 1/2 lb |
cherry tomatoes (tops removed) |
| 4 cups |
boiling water |
| 2 tbsp |
olive oil |
| 2 tbsp |
butter or margerine (melted) |
| 1 clove |
garlic (minced) |
| 1 tsp |
basil (dried) |
| 1 tsp |
oregano (dried) |
| 2 tbsp |
fresh lemon juice |
| 1/2 tsp |
cayenne pepper |
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- Preheat gas or charcoal grill.
- Cut chicken into 1-1/2 inch strips or cubes.
- In medium saucepan, heat water to boiling.
- Add onion, green peppers, and red peppers.
- Blanch 2 minutes.
- Drain.
- Skewer chicken pieces, onion, green peppers, red peppers, and tomatoes alternating pieces to make 4 skewers.
- In small mixing bowl, blend oil, butter, garlic, basil, oregano, lemon juice, and cayenne pepper.
- Blend well.
- Place skewers on grill 5 inches from high heat.
- Brush frequently with basting sauce.
- Cook 8 minutes or until chicken is cooked.
- Serve hot.
- Garnish with fresh tomato wedges, if desired.
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