Grilled chicken skewers w/bread, sage, prosciutto and gla
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole bonelss chick breast | |
| 1 | cup | White wine |
| 4 | teaspoons | Olive oil |
| 4 | ounces | Prosicutto, sliced thing |
| 1 | Bunch fresh sage | |
| 1 | cup | Balsamic vinegar |
| Salt and pepper | ||
| 8 | Metal or wooden skewers | |
Directions
If using wooden skewers, soak in water for at least 30 min before using.
1. Preheat oven to 300. Trim excess fat and cartilage from chicken.
Cut into 1 inch pieces. Place in abowl with ¾ c of wine and 1 tea olive oil. Marinate for 1 hour. 2. Cut bread into 1 inch cubes. Place cubes on baking tray and dry them in oven for 15 minutes.
3. To assemble, thread a piece of chicken on a skewer, followed by a piece of prosciutto, a sage leaf and a cube of bread. Repeat with remaining skewers.
4. Sprinkle the skewers with the remaining wine, brush with remaining olive oil and season with the salt and pepper.
5. Make the glaze. In a small saucepan, bring the vinegar to a boil and continue to cook until it has reduced by half. It will have a thick, syrupy consistency.
6. On a hot stove-top grill or outdoor grill, cook the skewers to cook evenly, 6-8 min. Drizzle the glaze over skewers. Serve hot.
Submitted By ROBYN SATTLER On 04-07-95