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Brochettes of Lemon Rosemary Chicken

By James Saunders and the Canadian Living Test Kitchen

Tested till perfect

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Brochettes of Lemon Rosemary Chicken

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 193
pro 26 g
total fat 9 g
sat. fat 1 g
carb 2 g
fibre 0
chol 67 mg
sodium 239 mg
% RDI: -
calcium 1
iron 4
vit A 1
vit C 5
folate 2

This selection from our "Lunch on the Green" menu in the September issue is perfect for a late summer lunch. Renowned Chef James Saunders arranges the skewers over the salad.

Ingredients

  • 1/2 cup lemon juice
  • 1/4 cup vegetable oil
  • 4 cloves garlic, minced
  • 4 tsp grainy mustard
  • 12 black peppercorns
  • 12 whole cloves
  • 2 bay leaves
  • 2 star anise
  • 2 Fresh rosemary sprigs, (or 1 tsp/5 mL dried)
  • 2 lb boneless skinless chicken breasts

Preparation

In large bowl, combine lemon juice, oil, garlic, mustard, peppercorns, cloves, bay leaf, star anise, rosemary and salt.

Cut chicken into 1-1/2-inch (4 cm) chunks; add to bowl and toss to coat. Cover and refrigerate for 6 hours. (Make-ahead: Refrigerate for up to 24 hours.) Divide chicken among 8 large metal or soaked wooden skewers.

Place brochettes on greased grill over medium-high heat. Brush generously with marinade; discard any remaining marinade. Close lid and grill, turning once, until no longer pink inside, about 10 minutes.

Source : Canadian Living Magazine: September 2005

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