Chicken Brochettes With Baby Carrots And Artichokes Recipe
Servings: 1
Ingredients
- Baby artichokes are the charming crowning touch for chicken brochettes, that can be broiled or possibly grilled.
- 12 x baby carrots, scrubbed
- 4 x baby artichokes, trimmed
- 4 x boneless, skinless chicken breast halves
- 1/4 c. Dijon mustard
- 1/4 c. tarragon vinegar
- 1/4 c. extra virgin olive oil
Directions
- Preheat broiler. Parboil carrots in boiling water till barely tender (3 to 5 min); parboil artichokes for 5 min in lightly salted acidulated water.
- Drain well.
- Meanwhile, slice each breast lengthwise into 4 strips.
- Thread 4 skewers, alternating chicken strips with carrots on 8 inch metal skewers, finishing with a baby artichoke.
- In a small bowl, make a vinaigrette by vigorously whisking together the mustard, vinegar and oil.
- Broil brochettes 5 inches from heat till chicken is done (about 6 to 8 min per side), basting frequently with half of the vinaigrette. Serve brochettes with remaining vinaigrette.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 672g | |
| Calories 878 | |
| Calories from Fat 526 | 60% |
| Total Fat 59.59g | 74% |
| Saturated Fat 8.4g | 34% |
| Trans Fat 0.06g | |
| Cholesterol 107mg | 36% |
| Sodium 1039mg | 43% |
| Potassium 1434mg | 41% |
| Total Carbs 36.71g | 10% |
| Dietary Fiber 22.0g | 73% |
| Sugars 8.39g | 6% |
| Protein 51.66g | 83% |
