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Rosemary Skewered Chicken Recipe

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This recipe for Rosemary Skewered Chicken, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Then
Added: Sunday, June 8, 2008


1/3 cup olive oil
2 TBSP oregano
2 TBSP basil
2 TBSP lemon juice
1 TBSP mince garlic
1/2 tsp salt
1/2 tsp pepper
2 lbs boneless skinless chicken breast, cubed

6 fresh rosemary stems (12 inches or more)
1 8oz can artichoke hearts
1 medium summer squash
1 medium zucchini
Cherry tomatoes

Combine olive oil, oregano, basil, lemon juice, garlic, salt, pepper, and chicken cubes in a container. Marinate for at least 2 hours.
While chicken is marinating, soak rosemary in water for the same amount of time.
After two hours, slice zucchini and summer squash (about 1in ) and set aside. Open artichokes and drain. Cut each rosemary stem so that end comes to a point. Add meat and vegetables alternately. Be sure to leave about three inches one each end. Place finished skewers on a plate until ready to cook.

Cooking options:


Heat grill to medium-high (if using charcoal, be sure coals are hot enough). Place skewers near edge of the grill and all end of rosemary to be outside the cover. Cover (if using grill without a lid, a piece of foil will work well) and cook 5-10 min on each side. Monitor to prevent burning.
Remove from grill when chicken is no longer pink in center.


Line oven rack with foil and curl edges to prevent dripping. Set oven to Broil. Place skewers on rack and cover with another piece of foil. Cook 5-10 minutes. Monitor to prevent burning.
Remove from oven when chicken is no longer pink in center.

Serve this dish with rice for a great summer meal!




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