Chicken Brochettes

Name: Chicken Brochettes
Ingredients: 8 red or white pearl onions, unpeeled; 2 whole boneless skinless chicken breasts, well rinsed and patted dry; 8 tiny pattypan squash; 8 red or white pearl onions, unpeeled; ¾ cup olive oil; 8 tiny zucchini; 8 long sprigs rosemary; Salt and freshly ground black pepper, to taste; 8 cherry tomatoes, approximately the same size as the onions; 1 tablespoon chopped fresh rosemary leaves; Salt and freshly ground black pepper, to taste; ⅓ cup fresh lemon juice; 8 large cloves garlic

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Wittily laced with baby pattypans and zucchini, and entwined with sprigs of fresh rosemary, chicken brochettes become a star of any barbecue.

Ingredients

2 whole boneless skinless chicken breasts, well rinsed and patted dry
8 red or white pearl onions, unpeeled
8

Main course
Gluten-free

Method

Slice the chicken into 1½-inch-thick slices.
Bring a saucepan of water to a boil. With a sharp knife, cut a small × in the root end of each onion. Drop the onions into gently boiling water and cook for 5 minutes. Drain, rinse under cold water, and peel.
Bring another saucepan of water to a gentle boil. Drop in the pattypan squash and zucchini, and coo