Skewered chicken breast with italian salsa verde
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Boneless skinless chicken | ||
| Breast halves | ||
| Bamboo skewers | ||
| Vinaigrette---- | ||
| Red wine vinegar | ||
| Anchovy paste | ||
| Capers | ||
| Garlic | ||
| Chopped parsley | ||
Directions
Cut boned chicken breast halves into 8 to 10 cubes (about ½ inch) and thread on a bamboo skewer. Broil 3 inches from heat for 2 minutes; turn and cook for 1 minute more. Serve with a vinaigrette flavored with red wine vinegar, anchovy paste, capers, garlic, and chopped parsley for dipping.
Recipe By : The California Culinary Academy
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