Marinated Chicken Skewers - Thermador PROFESSIONAL Series Recipes

MARINATED CHICKEN SKEWERS

INGREDIENTS
1 lb. chicken breast fillet
1 yellow pepper
12 small mushrooms
12 small cherry tomatoes
Balsamic Marinade
1 shallot
3 tbsp. pumpkin seed oil
or hazelnut oil
1 tbsp. white balsamic vinegar
Juice of half an orange
1 tbsp. honey
½
bunch of basil
Salt and black pepper
To Serve
1 bunch of arugula
In Addition
Skewers
Rinse the chicken fillet under cold water, remove the skin and pat dry. Cut into 1 inch
cubes and put into a shallow dish.
Peel and mince the shallot. Stir together the pumpkin seed oil, balsamic vinegar,
orange juice, honey, a few basil leaves and the diced shallot to make the marinade.
Season with salt and pepper and pour over the chicken. Marinate for at least an
hour in the refrigerator, turning frequently.
Halve the pepper, remove the seeds and cut into squares. Wipe the mushrooms and
remove the stems. Wash the cherry tomatoes.
Remove the diced chicken from the marinade and wrap each cube individually in a
basil leaf. Slide the wrapped squares onto 4 large skewers with the diced pepper,
mushrooms and cherry tomatoes and place in the baking pan. Steam as indicated.
Meanwhile, heat the ingredients for the salad dressing in a small pan, stirring
continuously.
Wash and dry the arugula. Arrange on a platter and place the skewers on top.
Drizzle the warm salad dressing over the skewers. Season with freshly ground black
pepper.
Serves 4
Sweet & Sour Salad Dressing
2 tbsp. pumpkin seed oil
or hazelnut oil
2 tbsp. white wine vinegar
1 tsp. mustard
1 tbsp. honey
juice of half an orange
salt and black pepper
SETTINGS
STEAM, 210 – 212°F
15 minutes
Baking Pan
2 2
POULTRY DISHES
90