Oven-Baked Caesar Chicken Skewers
- Marinade
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced anchovies
- 1 garlic clove, minced
- Chicken
- 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 12 wooden skewers, soaked in water for 1 hour
- Freshly grated Parmigiano-Reggiano cheese, for garnish
- Romaine lettuce and lemon wedges, for serving
- Marinade
- Combine all the marinade ingredient in a large bowl. Mix well.
- Chicken
- Add chicken to the marinade and let stand at room temperature for 20 minutes.
- Preheat the broiler and position the rack 6 inches from the heat.
- Thread chicken pieces onto skewers and arrange on a baking sheet lined with parchment paper.
- Bake for 8 to 10 minutes,until lightly browned and cooked through.
- Transfer skewers to plate, garnish with grated Parmigiano-Reggiano cheese and serve with lettuce cups and lemon wedges.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/caesar-chicken-skewers/
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