Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 ounce | Olive oil |
| ½ ounce | Prosciutto -- minced |
| ½ pounds | Lentils -- soak overnight |
| 2 ounces | Carrot -- minced |
| 2 ounces | Celery -- minced |
| 2 ounces | Onion -- minced |
| 10 ounces | Chicken stock |
| 1 pinch | Salt |
| 1 pinch | Black pepper |
| 8 | Wooden skewers |
| 1½ pounds | Boneless skinless chicken |
| Breasts -- cut in 1" | |
| Cubes | |
| 2 | Peppers -- cut in 1" |
| Squares | |
| ½ | Loaf Italian bread, crust |
| Removed -- cut in 1" | |
| Cubes | |
| 1 pounds | Italian sausage -- cut in 1" |
| Pieces | |
| Additonal olive oil for | |
| Brushing skewers |
STEP ONE: Prepare Lentils-- To prepare lentils, heat 1 ounce olive oil in sauce pot. Add prosciutto and cook over medium heat until slightly brown. Add drained lentils and stir to coat with olive oil.
Add minced vegetables and lightly saute over medium heat about 2 to 3 minutes. Add chicken stock and simmer on low heat until lentils are soft. Season. Set aside.
STEP TWO: Prepare Spiedini (skewers)-- To prepare spiedini, skewer in following order: chicken, pepper, chicken, bread, sausage, bread, chicken, pepper, chicken. Lightly brush assembled skewers in olive oil. Grill over low fire until golden brown and cooked through, about 2 to 3 minutes per side. Serve on bed of lentils.
Recipe By : Vince Tyler of Carlucci in Rosemont (Chicago), IL From: Marjorie Scofield Date: 10-08-95 (19:58) (160) Fido: Recipes