AuthorHeather Erica von BargenDifficultyBeginnerThis easy recipe is delicious and crowd-pleasing. If you have a rosemary plant with robust stems, use them in place of the skewers for an elevated and fresh touch.
1 lb or 450 g of boneless, skinless, chicken breast
¼ cup or 60 ml extra virgin olive oil
2 tbsp or 2 big spoons of finely chopped fresh rosemary
1 tbsp or 1 big spoon of finely chopped thyme leaves or substitute dried thyme to taste
1 lemon zested
salt
½ cup or 125 ml white wine
1
Cut the chicken into strips that you will roll up later.
2
In a bowl, combine the chicken strips with the olive oil, rosemary, thyme, and zest and stir. Marinate, covered, in the refrigerator, for a few hours or overnight.
3
Heat oven to 450° F or 230° C.
4
Arrange the chicken strips on a platter and salt both sides. Then roll up lengthwise and thread onto skewers or rosemary branches.
5
Heat a grill or frying pan over medium high heat and cook until golden, then transfer to a baking dish. Pour wine over the skewers and bake in the oven until chicken is cooked through.
6
Buon appetito!
Ingredients
1 lb or 450 g of boneless, skinless, chicken breast
¼ cup or 60 ml extra virgin olive oil
2 tbsp or 2 big spoons of finely chopped fresh rosemary
1 tbsp or 1 big spoon of finely chopped thyme leaves or substitute dried thyme to taste
1 lemon zested
salt
½ cup or 125 ml white wine
