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Skewered Chicken with Lemon Butter Sauce

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

Need to make a substitution?

Preparation

  1. 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.