Marinated Chicken And Vegetables With Creamy Italian Dressing
 

* Exported from BigOven *

Marinated Chicken And Vegetables With Creamy Italian Dressing

Recipe By :EMERIL LIVE with Emeril Lagasse - (Show # EM-1E69)
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Main Dish Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
===== CREAMY ITALIAN DRESSING =====
3 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 tablespoon minced yellow onions
3 teaspoon minced garlic
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh thyme
1 teaspoon Essence
= (see Bayou Blast recipe)
1/2 cup white wine vinegar
1/2 cup olive oil
6 tablespoon heavy cream
1/4 cup mayonnaise
2 tablespoon finely-grated Parmesan
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
===== FOR THE CHICKEN =====
1 1/2 pounds boneless skinless chicken breasts --cut 1"
cubes
2 teaspoons Essence
8 ounces button mushrooms --wiped clean,
and stems trimmed
1 medium yellow onion --peeled, and
cubed into eighths
1 large green or red bell pepper --stem end trimmed,
seeds removed, cut into 1" pieces
1 pint cherry tomatoes
1 large zucchini --cut 1/2" slices
1 pound mixed greens --for serving

Place the parsley, onions, basil, garlic, oregano, thyme, Essence and
the vinegar in a blender or food processor. With the motor running,
add the olive oil, the heavy cream, mayonnaise, and cheese, and blend
until smooth. Adjust seasoning to taste with salt and pepper.
Transfer half to a decorative bowl.

Place the chicken in a large glass bowl and toss with 2 teaspoons of
the Essence. Pour the remaining dressing over the chicken and toss to
coat. Cover with plastic wrap and refrigerate for 2 hours.

If using wooden skewers, soak in water for 1 hour.

Preheat the oven to 450 degrees. Place the oven rack in the top
position. Line a baking sheet with foil.

Remove the chicken from the refrigerator and pat dry with paper
towels. Thread one chicken cube onto a skewer, followed by a
mushroom, a piece of bell pepper, a cherry tomato, zucchini and a
chunk of onion. Continue threading ingredients onto the skewer, until
full. Repeat with remaining ingredients.

Place the filled skewers on the baking sheet. Bake until the chicken
is cooked through and brown, 10 to 12 minutes. Remove the baking
sheet from the oven. Place greens on a large platter. Hold one end
of each skewer with an oven mitt, with a fork push the chicken and
vegetables from the skewer onto the platter. Serve with the Creamy
Italian Dressing.

This recipe yields 4 to 6 servings.

Formatted for MC7 12-04-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 458 Calories; 33g Fat (63.4%
calories from fat); 31g Protein; 13g Carbohydrate; 4g Dietary Fiber;
89mg Cholesterol; 248mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2
Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 0 Other
Carbohydrates.


** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **