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Marinated Chicken and Vegetable Skewers with Creamy Italian Dressing (Emeril Lagasse) Recipe

Marinated Chicken and Vegetable Skewers with Creamy Italian Dressing (Emeril Lagasse) Recipe

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Marinated Chicken and Vegetable Skewers with Creamy Italian Dressing (Emeril Lagasse)

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Ingredients:

Serving

3 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
2 tbsp minced yellow onions
1 tsp minced garlic , plus 2 tsp
1 tsp chopped fresh oregano
1/2 tsp chopped fresh thyme
1 tsp essence , recipe follows
1/2 cup white wine vinegar
1/2 cup olive oil
6 tbsp heavy cream
1/4 cup mayonnaise
2 tbsp finely grated parmesan
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 1/2 lb boneless skinless chicken breasts, cut into 1-inch cubes
2 tsp essence
8 oz button mushrooms , wiped clean and stems trimmed
1 medium yellow onion, peeled and cubed into 8ths
1 large green or red bell pepper, stem end trimmed , seeds removed , cut into 1-inch pieces
1 pint cherry tomatoes
1 large zucchini , cut into 1/2 inch slices
1 lb mixed greens, for serving
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

For the Creamy Italian Dressing:
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 F. 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.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	737.23 Kcal (3087 kJ)
Calories from fat	511.57 Kcal
		% Daily Value*
Total Fat	56.84g	87%
Cholesterol	139.14mg	46%
Sodium	4347.2mg	181%
Potassium	1224.32mg	26%
Total Carbs	20.74g	7%
Sugars	5.69g	23%
Dietary Fiber	6.15g	25%
Protein	40.7g	81%
Vitamin C	49.8mg	83%
Vitamin A	0.9mg	28%
Iron	16.2mg	90%
Calcium	137.8mg	14%

Amount Per 100 g
Calories	146.83 Kcal (615 kJ)
Calories from fat	101.89 Kcal
		% Daily Value*
Total Fat	11.32g	87%
Cholesterol	27.71mg	46%
Sodium	865.81mg	181%
Potassium	243.84mg	26%
Total Carbs	4.13g	7%
Sugars	1.13g	23%
Dietary Fiber	1.23g	25%
Protein	8.11g	81%
Vitamin C	9.9mg	83%
Vitamin A	0.2mg	28%
Iron	3.2mg	90%
Calcium	27.4mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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