CHICKEN BACON BROCHETTES
Make and share this Chicken Bacon Brochettes recipe from Food.com.
Provided by Graybert
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cube the chicken to make 12 or one and a half inch pieces.
- In bowl, combine half of the oil, the Worcestershire sauce, soy sauce, vinegar, garlic and pepper: add chicken.
- Marinate for 20 minutes.
- Meanwhile, combine mushrooms, remaining oil, lemon juice and salt: let this stand for 20 minutes.
- Reserving marinade, wrap each chicken cube in bacon: thread onto 4 skewers alternately with mushrooms and onions.
- Place on a greased grill over medium-high heat: close lid and cook for 5 minutes.
- Turn: brush with marinade.
- Cook for 5 to 7 minutes or until chicken is no longer pink inside.
Nutrition Facts : Calories 310.4, Fat 18.6, SaturatedFat 4.7, Cholesterol 81.2, Sodium 607.2, Carbohydrate 3.9, Fiber 0.8, Sugar 1.6, Protein 31.4
CHICKEN LIVERS EN BROCHETTE
I would order this every time my parents and I would go out for dinner, it was such a big deal then. I have been making these for a long time and I still enjoy them once in a blue moon. This is courtesy of McCall's, 01/71.
Provided by Manami
Categories Chicken Livers
Time 27m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken livers; pat dry with paper towels.
- In medium bowl, combine the marjoram, thyme, salt and pepper.
- Add livers; toss to combine.
- Remove stems from mushrooms; reserve for rice pilaf or some other dish.
- Wipe mushroom caps clean with a damp towel.
- Wrap each liver in bacon.
- On each of 6 skewers, alternate 3 livers and 2 mushrooms.
- Arrange skewers(if using wood ~ soak in water for about 24 hrs.) on rack in broiling pan.
- Brush with half of the butter.
- Broil, 4" from heat, 5 minutes.
- Turn skewers; brush with remaining butter and the wine.
- Broil 5-7 minutes longer, or until bacon is crisp(livers should still be pink on inside).
- Serve skewers on platter with Mushroom Rice Pilaf and some nice green peas.
Nutrition Facts : Calories 1224.5, Fat 97.5, SaturatedFat 42.6, Cholesterol 1338.3, Sodium 2218, Carbohydrate 6.3, Fiber 1.6, Sugar 2.6, Protein 74.3
CHICKEN BACON RANCH POCKETS RECIPE BY TASTY
Here's what you need: warm water, yeast, sugar, all-purpose flour, sea salt, mixed olive, shredded chicken breast, bacon, ranch dressing, shredded cheddar cheese, olive oil
Provided by Camille Bergerson
Categories Lunch
Yield 8 pockets
Number Of Ingredients 11
Steps:
- In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
- Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
- Turn out onto a lightly floured surface and knead for 3-5 minutes.
- Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
- Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
- Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
- Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
- Layer the ranch, chicken, bacon, and cheddar in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
- Slice the dough in half through the center, lengthwise.
- Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
- Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
- Brush the tops with olive oil and sprinkle with remaining cheese.
- Bake for 15-20 minutes, or until light golden brown.
- Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
- To reheat, microwave for 45 seconds to 1 minute.
- Enjoy!
Nutrition Facts : Calories 524 calories, Carbohydrate 43 grams, Fat 28 grams, Fiber 1 gram, Protein 22 grams, Sugar 1 gram
MARINATED CHICKEN BROCHETTES
This is a Low fat recipe by Delia smith. No need for oil the chicken is moist and tender and great flavour. Good served with a fresh coriander (cilantro) chutney. I served mine with a low fat coleslaw, boiled rice cooked in vegetable stock with fresh coriander and spring onions and a vegetable curry.
Provided by aunty carol
Categories Chicken Breast
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- To make the marinade.
- Crush garlic with 1/2 teaspoon of salt until it becomes a puree. Add the grated ginger. Chop the chilie and coriander add to ginger and garlic with turmeric and black pepper. Mix with the buttermilk.
- Now cut each breast into five pieces, then add to marinade and mix. Cover the bowl with clingfilm and place in the fridge for a few hours or overnight.
- 30 minutes before cooking soak the wooden skewers for 30 minutes in hot water.
- Preheat the grill to its highest setting for 10 minutes.
- Dry the skewers and thread half a bay leaf on to each one, then a piece of chicken, a piece of onion and a piece of pepper. carry on alternating the bay leaf , chicken, onion and pepper until you have threaded five pieces of chicken on each skewer, finishing with half a bay leaf on each. Season with salt and pepper and brush the vegetables with a tiny amount of oil. Lay the brochettes on the grill rack about 4 inches from the heat source. Brush liberally with remaining marinade and grill them for 10 minutes, before turning them over and grilling for a another 10 minutes. Brushing with more marinade as they cook and watching them carefully so they do not burn.
Nutrition Facts : Calories 364.6, Fat 9.4, SaturatedFat 2.3, Cholesterol 154.6, Sodium 373, Carbohydrate 13.4, Fiber 1.5, Sugar 6.7, Protein 54.5
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