Recipe - Scallion Skewered Pepper Chicken

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

Place chicken breast, skinside down, on cutting board. With sharp knife,
cut in half, top to bottom. Turn pieces over so skinsides 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 skinside of each skewered piece of chicken with remaining
garlic mixture. Season to tase with salt and pepper. Place pieces,
skinside 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
minced tomato and chopped parsley if desired.
Recipe By : St. Louis Post Dispatch

Posted to MCRecipe Digest V1 #296

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

From: Roger White zoneten@macomb.com

NOTES : Cover tops of scallions with foil while cooking.