Monday, June 27, 2011

Chicken Jalapeno-Basil Skewers

a friend of ours came to visit a few weekends ago & brought a bag full of jalapenos!

excited about fresh produce...yes.

scared what the heck to do with them...yes.

much like onions, celery & peppers, i LOVE their flavor but LOATHE the idea of crunching into the crispy fella. and after they sat in my "health hut"...the produce bowl in the corner of my kitchen...i finally figured out what to do with them! kabobs!

the flavors the jalapenos produce are a tad spicy but are taken over by a subtle sweetness. much like myself if i do say so. it's a great busy-girl dish b/c you can marinate all day & cook at night!!

*CAUTION-be stealth with your fingers after cutting...or they shall set fire to anything in their path.

{chicken jalapeno-basil skewers}

ingredients {in order of use}
*serves 2 {2 tenders per person per skewer}
  • 4 chicken tenders
  • salt & pepper, to taste
  • 1 cup italian dressing
  • 2 skewers, {if wood, soak in water for an hour before use so they don't catch aflame!}
  • 4 jalapenos, seeded & de-ribbed {try 2 red, 2 green}
  • 5-10 basil leaves, torn in half

1. in a shallow dish or in a plastic baggie, salt & pepper tenders & let stand for 30 minutes. add italian dressing & marinate for 6-12 hours before you plan to grill.

2. slice chicken tenders into bite-size medallions. add chicken, jalapeno & basil & continue to place on skewer.

3. grill until chicken is cooked through & grill marks are present!

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