| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Not, Sent | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1/2 | c | Red wine vinegar |
| 2 | Cloves garlic; finely chopped | |
| 2 | tb | Chopped fresh herbs |
| 2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 4 | Boneless skinless chicken breast halves; cut in 1 1/2 in cube | |
| 4 | Red skinned potatoes; quartered | |
| 8 | Strips bacon; halved lengthwise |
INSTRUCTIONS
Brush grill rack with vegetable oil. Then prepare grill with medium-hot coals or heat gas grill. Mix oil, vinegar, garlic, parsley, herbs, sugar, salt and pepper in bowl. Mix chicken with 1/2 cup vinaigrette in plastic bag. Chill 30 minutes. Reserve remaining vinaigrette. Boil potatoes in salted water in saucepan until just tender, about 15 minutes. Drain; cool. Arrange chicken, potatoes and bacon on four 12-inch metal skewers; skewer end of 1 bacon strip and follow with piece of potato and piece of chicken. Wrap bacon strip over potato and chicken, and skewer end of bacon to hold in place. Repeat 3 more times to complete skewer. Fill remaining skewers. Grill skewers 16-18 minutes, turning every 4 minutes, until chicken is firm and bacon fully cooked. Brush with reserved vinaigrett before serving. Recipe by: Family Circle - 6/2/98 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on May 16, 1998
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