| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
To, Post |
6 |
Servings |
INGREDIENTS
| 2 |
|
Cloves Garlic; minced |
| 1 |
ts |
Dijon Mustard |
| 1/4 |
c |
Red Wine Vinegar |
| 1/2 |
ts |
Dried Oregano; crushed |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly Ground Pepper |
| 1/2 |
c |
Mild Olive Oil |
| 1 1/2 |
lb |
Boneless Skinless Chicken Breasts, cut in 1-inch pcs. |
| 2 |
lb |
Mild Link Sausage; any kind |
INSTRUCTIONS
In a medium-size bowl, combine garlic, mustard, vinegar, oregano, salt and
pepper. Slowly whisk in the olive oil. Pour the mixture into a large ziploc
bag and add the chicken pieces. Close the bag and shake to comine
thoroughly. Refrigerate for at least 2 hours or up to eight hours.
If using precooked sausage, cut the sausage into 3/4 inch pieces and
refrigerate until ready to use. If using fresh sausage, poach the sausages
in simmering water for 20 to 25 minutes or until cooked through. Remove
from the water and let cool, then cut into 3/4 inch pieces and refrigerate
until ready for use.
Prepare the grill. On one skewer thread a piece of chicken, then a piece of
sausage (sideways, through the skin), then repeat, ending with a piece of
chicken, until you have four pieces of sausage and four pieces of chicken.
Repeat with remaining chicken and sausage.
Cook on a well oiled grill over medium heat, about six minutes per side,
until cooked through.
Makes 6 servings
Per serving: 413 calories, 36g prot., 1g carb., 28g fat, 114mg chol., 8g
sat. fat, 847mg sodium.
Source: Food Section, The Palm Beach Post, Thursday, July 30, 1997. Wire
service from the Washington Post.
Posted to MC-Recipe Digest V1 #702 by Bill Spalding <billspa@icanect.net>
on Aug 01, 1997
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