Persillade:
2 bunches Italian (flat-leaf) parsley
leaves
8 cloves garlic
½ cup olive oil
Chicken:
4 pounds boneless, skinless chicken
breasts, cut into 2-into squares
8 12-inch wood skewers, soaked in
water for 20 minutes
3 tablespoons olive oil
Salt and pepper
To make persillade: Combine parsley, garlic and oil in food processor and puree.
To make chicken: Thread chicken onto skewers. Brush with oil, salt and pepper. Oil barbecue grill. Cook chicken over grey, ash-covered coals for 3 minutes per side, turning twice. Coat chicken with persillade on all sides. Continue to cook additional 2 to 3 minutes per side or until done, when meat or instant-read thermometer inserted in thickest part reaches 170 degrees F. Makes 8 servings.
Per serving:
Calories: 366
Protein: 53 grams
Total fat: 15 grams
Cholesterol: 132 mg
Sodium: 440 mg
Carbohydrate: 1 gram
Fibre: 0.3 gram