1 oz Olive oil
1/2 oz Prosciutto — minced
1/2 lb Lentils — soak overnight
2 oz Carrot — minced
2 oz Celery — minced
2 oz Onion — minced
10 oz Chicken stock
1 pn Salt
1 pn Black pepper
8 Wooden skewers
1 1/2 lb Boneless skinless chicken
Breasts — cut in 1″ cubes
2 Peppers — cut in 1″
Squares
1/2 Loaf Italian bread, crust
Removed — cut in 1″ cubes
1 lb Italian sausage — cut in 1″
Pieces
Additonal olive oil for
Brushing skewers
STEP ONE: Prepare Lentils– To prepare lentils, heat 1 ounce olive oil in
sauce pot. Add prosciutto and cook over medium heat until slightly brown.
Add drained lentils and stir to coat with olive oil. Add minced vegetables
and lightly saute over medium heat about 2 to 3 minutes. Add chicken stock
and simmer on low heat until lentils are soft. Season. Set aside.
STEP TWO: Prepare Spiedini– To prepare spiedini, skewer in following
order: chicken, pepper, chicken, bread, sausage, bread, chicken, pepper,
chicken. Lightly brush assembled skewers in olive oil. Grill over low fire
until golden brown and cooked through, about 2 to 3 minutes per side. Serve
on bed of lentils.
Yields
8 Servings