Cunetto House of Pasta in St. Louis has an excellent grilled skewered chicken entrée. Sometimes I even make a special trip just to have it. Could you request the recipe?
Georgeann King
Memphis, Tennessee
Recipe information
Yield
Serves 6
Ingredients
1/2 cup olive oil
1/2 cup dry white wine
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried crushed red pepper
6 skinless boneless chicken breast halves, but into 1-inch pieces
3/4 cup dry white breadcrumbs
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
12 8-inch bamboo skewers, soaked in water 30 minutes
1/4 cup (1/2 stick) butter
2 tablespoons fresh lemon juice
Preparation
Step 1
Mix first 6 ingredients in large bowl. Add chicken; toss to coat. Cover and refrigerate 1 hour.
Step 2
Preheat broiler. Combine breadcrumbs and Parmesan cheese in another large bowl. Remove chicken from marinade; discard marinade. Add chicken to breadcrumb mixture; toss to coat. Arrange chicken on skewers.
Step 3
Broil chicken until cooked through, turning frequently, about 8 minutes. Transfer to platter.
Step 4
Meanwhile, melt butter in heavy small saucepan over medium heat. Remove from heat and mix in lemon juice. Drizzle butter over chicken.
