Skewered Chicken Breast With Italian Salsa Verde Recipe - Cooking Index
Skewered Chicken Breast With Italian Salsa Verde Recipe - Cooking Index
| Boneless skinless chicken | ||
| Breast halves | ||
| Bamboo skewers | ||
| Vinaigrette---- | ||
| Red wine vinegar | ||
| Anchovy paste | ||
| Capers | ||
| Garlic | ||
| Chopped parsley |
Cut boned chicken breast halves into 8 to 10 cubes (about 1/2 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
Source:
1998 (c) Singha Thai Cuisine, Honolulu, Hawaii
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