03-31-2005, 05:10 AM
12 cloves garlic
16 medium sprigs of rosemary
2 cups red wine (cabernet works well)
Pinch salt
8 boneless, skinless chicken breasts (about 4 pound)
Bunch of fresh sage
48 pieces bacon (about 3 pound)
Bamboo skewers
Chop garlic and rosemary in a food processor.
Combine chopped garlic and rosemary in a medium size bowl with the red wine. Add salt, put aside.
Soak skewers in water for 15 minutes.
Cut each chicken breast into medium size pieces, about 6 pieces per breast. Put chicken in the red wine mix for about 1 hour.
Take 1 sage leaf off the bunch, put on the chicken piece, wrap bacon around the chicken and sage and put on the bamboo skewer. Continue until all chicken pieces and bacon are on skewers, 5 pieces per skewer. Grill until bacon becomes golden (about 20 to 25 minutes), flipping occasionally.
16 medium sprigs of rosemary
2 cups red wine (cabernet works well)
Pinch salt
8 boneless, skinless chicken breasts (about 4 pound)
Bunch of fresh sage
48 pieces bacon (about 3 pound)
Bamboo skewers
Chop garlic and rosemary in a food processor.
Combine chopped garlic and rosemary in a medium size bowl with the red wine. Add salt, put aside.
Soak skewers in water for 15 minutes.
Cut each chicken breast into medium size pieces, about 6 pieces per breast. Put chicken in the red wine mix for about 1 hour.
Take 1 sage leaf off the bunch, put on the chicken piece, wrap bacon around the chicken and sage and put on the bamboo skewer. Continue until all chicken pieces and bacon are on skewers, 5 pieces per skewer. Grill until bacon becomes golden (about 20 to 25 minutes), flipping occasionally.