Title: Scallion Skewered Pepper Chicken
Categories: American Entree Poultry
Yield: 4 Servings

4		Whole boneless skinless chicken breasts
8		Whole scallions
1	tb	Garlic; minced
3	tb	Vegetable oil
		Pepper; fresh

Place chicken breast, skin-side down, on cutting board. With sharp knife, cut in half, top to bottom. Turn pieces over so skin-sides are up. Fold each piece in half crosswise so skin is in fold. With sharp paring knife, cut hole through the center of each folded piece; one cut will make two holes. Push scallion, bottom first, through both holes. Unfold chicken. Scallion should appear to be woven through chicken. Trim excess scallion off top, allowing some of green to extend on one end and some of white on other. Repeat with remaining chicken and scallions.

Combine minced garlic and oil; mix well. Reserve 1 teaspoon for shallot butter. Rub skin-side of each skewered piece of chicken with remaining garlic mixture. Season to tase with salt and pepper. Place pieces, skin-side down, on barbeque grill. Cook untill golden brown and crisp on one side; turn and cook until done, about 8 minutes for each side, depending on size of chicken breast.

Place 2 pieces on each plate; top with shallot butter. Garnish plates with diced tomato and chopped parsley if desired. Recipe By : St. Louis Post Dispatch

Posted to MC-Recipe Digest V1 #296

Date: Mon, 11 Nov 1996 19:47:27 -0600

From: Roger White

NOTES : Cover tops of scallions with foil while cooking.

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