Saturday, June 7, 2008

Sun-Dried Tomato And Olive Chicken Skewers

I made these for Jim and Amy's shower because everyone likes food on a stick.

Sun-Dried Tomato And Olive Chicken Skewers

7 oz. sun-dried tomatoes preserved in oil
1/2 cup pitted ripe olives
18 oz. boneless, skinless chicken breasts (I got the ones cut into tenders to save time.)
1 cup fresh white bread crumbs (I used seasoned packaged ones for simplicity's sake.)
2 Tbsp. chopped fresh parsley

1- Place the sun-dried tomatoes with the oil and the olives in a food processor and process into a rough puree. Season with salt and pepper to taste.
2- Cut the chicken into 48 1" cubes and place in a shallow non-metallic dish (or a large ziploc bag, which is what I used). Cover with tomato-olive mixture and marinate in the refrigerator for at least 30 minutes or up to 24 hours.
3- Preheat the oven to 400. Mix together the bread crumbs and parsley in a small bowl. Add salt and pepper to taste.
4- Thread 2 pieces of chicken onto each of 24 wooden skewers then sprinkle with the breadcrumb mixture (I lightly pressed each side of the skewered chicken into the breadcrumbs to minimize the mess.)
5- Arrange the chicken on a lightly oiled baking sheet and bake until the chicken is cooked through and tender (start checking it at about 10 minutes- you may want to turn the skewers over halfway through cooking to ensure a better crust on both sides.
6- Allow the chicken to rest before serving warm. These can also be served at room temperature.

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