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Print this Recipe    Martini Chicken

Martini Chicken

1 pound skinless, boneless chicken breasts
1/2 cup dry vermouth
1/4 cup pimiento-stuffed green olives, finely chopped
3 shallots, sliced (about 3 ounces)
3 cloves garlic, halved
2 teaspoons snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1 tablespoon finely shredded lemon peel
4 teaspoons olive oil
30 (6-inch) wooden skewers
30 pimiento-stuffed green olives

Cut chicken into 2 x 1/2-inch pieces (about 30 pieces total).
Place chicken pieces in a Ziploc bag, set in a medium bowl and set
aside. Combine vermouth, chopped olives, shallots, garlic, thyme,
lemon peel and oil in a small mixing bowl. Pour over chicken;
close bag and marinate in refrigerator for 4 hours. Soak wooden
skewers in water at least 30 minutes before grilling or broiling.
Drain chicken; discard marinade. On each skewer thread one chicken
strip, leaving room to place on olive before serving.

To grill, place chicken skewers on the rack of an uncovered grill
directly over medium heat for 8 to 10 minutes until chicken in
tender and no longer pink, turning once. To broil, place skewers
on the unheated rack of a broiler pan and broil 4 to 5 inches from
heat for 8 to 10 minutes or until chicken is tender and no longer
pink, turning once. Remove from grill; thread one olive onto the
end of each skewer. Serve in martini glass, if desired. Makes
about 30.

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1 of 1 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Jalapeno Olives!, December 21, 2004 - 06:20 AM
Reviewer: Anonymous from Maryland
I served my skewers in an oversized Martini glass I picked up at a craft store- but the Olive on the end was stuffed with a jalapeno.

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