|
|
|
|
|
|
|
Pistachio Chicken Skewers with Raspberry Sauce Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
CHICKEN SKEWERS:
Slightly pound out chicken breasts with a meat mallet. Cut each breast into three pieces. Season with salt and pepper. Place in a bowl and add wine, toss to coat and marinate 1 hour. Preheat oven to 350ºF degrees. Slightly beat eggs, add water and beat again. Remove chicken, dredge in flour, and then dip into egg whites. Press chicken on to pistachio nuts to adhere. Thread strips on to the bamboo skewers. Place on cookie sheet coated with cooking spray and bake 10 minutes. Turn strips over and bake another 5. Place on a decorative platter and serve with Raspberry Sauce on the side.
RASPBERRY SAUCE:
Place raspberries, water and sugar in a sauce pan. Bring to a boil, lower heat and stir in slurry of cornstarch and water to thicken. Cool before serving.
Click here to go back to the recipe archive
Explore our menus > buffet > enhancements for your simcha Learn more about us |
