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By Jose Andres
INGREDIENTS:
2 Tablespoons olive oil
4 4-ounce chicken breast fillets, cut into 1-inch cubes
¼ melon, peeled and cut into 1-inch cubes (Chef Andres prefers seedless watermelon)
8 plum tomatoes, sliced into 1-inch rounds
1 Tablespoon lemon juice
1 teaspoon lemon zest
4 Tablespoons extra virgin olive oil (Chef Andres prefers Spanish)
1 Tablespoon sherry vinegar
Sea salt
METHOD:
Heat olive oil in a skillet. Season the chicken with salt and pepper and saute until golden brown, about 7 minutes.
Place the melon cubes, tomato slices, and chicken on each skewer.
In a small bowl, combine the lemon juice, half the lemon zest, extra virgin olive oil, and vinegar to make the dressing.
Place the skewers on a serving plate and top with the dressing. Sprinkle with sea salt and the remaining lemon zest.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 7 minutes
Round Out the Meal:
With steamed brown rice.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Tempranillo.
From Tapas: A Taste of Spain in America published by Clarkson Potter.
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