Recipe Test: Chicken Skewers with Rosemary & Balsamic Vinegar

Well I am back!  My knee is feeling a bit better though it is a lovely colour of black, blue and purple and I have felt the pressure of being on my feet quit a bit this past weekend partaking my annual pre-Black Friday shopping trip to Grove City, PA.  Ice, Aleve and a glass of nice white wine will help ease my pain LOL.  I always knew that I would suffer for fashion, but I didn't realize until recently that I would suffer for the sake of cooking also!  The show must go on and I do have a party to prepare for and I do not like serving un-tried recipes to friends.  

This recipe is kind of a combination of two different chicken skewer recipes I found on http://www.epicurious.com/ which is one of my favourite sites to find new recipes ideas on.  As usual, I ended up taking what I like from one recipe, combining it with what I like from another and then throwing a bit of "Sandra" into the mix for interest sake.  I really like the flavours of balsamic vinegar, rosemary, figs and black olives together.  If you threw in blue cheese, I probably would be the happiest camper around to be honest.  

Chicken Skewers with Rosemary & Balsamic Vinegar

• 
  
• 6 boneless chicken breasts, cut into strips for skewering
• 1/4 cup olive oil (preferably extra-virgin)
• 1/2 cup dry white wine
• 1/4 cup balsamic vinegar
• 3 tablespoons finely chopped garlic
• 3-4 sprigs of rosemary (2-3 tbsp)
• 4 tbsp. fig preserves (I used President's Choice Fig & Black Olive Tapenade)

Cut each chicken breast half lengthwise or on an angle into 6 thin strips. Thread each strip completely onto 1 skewer, leaving at least 1/2 inch of skewer exposed at 1 end. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.  Pour oil into bowl. Whisk in next 5 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight if possible.

Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 15 minutes. Transfer to platter.

While chicken is cooking transfer reserved marinade to medium saucepan. Boil over medium-high heat until reduced in half, about 15 minutes. Cool marinade slightly and strain if desired.  Brush reduced marinade over chicken right before serving.  Garnish with additional rosemary sprigs if desired.


Yummy.