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Rosemary Marinated Chicken Strips Over Caesar Salad With Pumpernickel Croutons Recipe
|Extra virgin olive oil||1 Cup (16 tbs)|
|Tarragon vinegar/Red wine vinegar||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Dried rosemary||1 Tablespoon|
|Margarine/Butter||3 Tablespoon, melted|
|Pumpernickel bread||2 Cup (32 tbs), cut into 1-inch cubes (Day Old)|
|Boneless, skinless, chicken breasts||3 Small, cut into 1 1/2-inch pieces|
|Red onion||1 , quartered, rings separated|
|Canola oil||4 Tablespoon (For Brushing Skewers And Grid)|
|Dried rosemary||1⁄2 Cup (8 tbs), soaked in water 15 minutes, drained|
Serving size: Complete recipe
Calories 4849 Calories from Fat 3086
% Daily Value*
Total Fat 339 g520.8%
Saturated Fat 33.1 g165.6%
Trans Fat 0.4 g
Cholesterol 299.3 mg
Sodium 3837.1 mg159.9%
Total Carbohydrates 272 g90.7%
Dietary Fiber 52.5 g210%
Sugars 12.7 g
Protein 166 g331.9%
Vitamin A 61.3% Vitamin C 70.4%
Calcium 107.7% Iron 167.6%
*Based on a 2000 Calorie diet
Divide chicken between 2 large self-sealing plastic bags.
Seal bags and turn several times so that all the chicken pieces are touched by the marinade.
Place in a flat bowl and let stand for 1 hour.
While chicken is marinating, prepare Caesar Salad In a small saucepan, melt margarine; toss with bread cubes and garlic powder.
Thread skewers with chicken pieces, pumpernickel cubes, and onion rings.
Preheat the grill.
Sprinkle rosemary over coals.
Set skewers on grid over ashen coals, about 4 to 6 inches above the hot coals.
Grill for about 9 minutes, or until chicken is cooked through, turning every 3 minutes.
If bread begins to char, remove from skewer.