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Skewered Eyeballs

All You OCTOBER 2005

  • Yield: 16 Servings
  • Cost Per Serving:$.99

Ingredients

  • 2/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh sage leaves, chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 1/4 pounds skinless, boneless chicken breasts, cut into 16 bite-size pieces (about 2 small breasts)
  • 16 cremini mushrooms, wiped clean and stems removed
  • 8 round carrot slices, blanched
  • 4 small, pitted black olives, halved
  • 4 large, pimento-stuffed green olives, halved

Preparation

Soak 16 round, wooden toothpicks in water for 30 minutes. Whisk together olive oil, lemon juice, vinegar, sage and 1/2 tsp. each salt and pepper. Pour half into a separate bowl. Add chicken to one bowl and mushrooms to other. Toss; let sit for 30 minutes.

Remove chicken from marinade and season with 1 tsp. salt and pepper to taste. To make an "eyeball," place a cube of chicken on cutting board and push toothpick through. Push mushroom onto toothpick, cap side down; center carrot round on toothpick and push into indentation in mushroom to make "iris." Finally, center black olive half on toothpick and push onto carrot to make "pupil." Make 8 "eyeballs" this way. For other 8, omit carrot and black olive and push green olive half into indentation in mushroom. Discard chicken marinade; reserve mushroom marinade. ("Eyeballs" can be made up to this point and kept, covered, in refrigerator for up to 8 hours.)

Preheat broiler. Place "eyeballs" on a broiler pan. Position in oven so that chicken is 6 inches from heat source. Broil until chicken is cooked through, basting occasionally with mushroom marinade, 6 to 8 minutes. Arrange on a platter, in pairs, to look like a plate full of shifty eyes.

Nutritional Information

Amount per serving
  • Calories: 95
  • Fat: 6g
  • Saturated fat: 0g
  • Protein: 9g
  • Carbohydrate: 2g
  • Fiber: 0g
  • Cholesterol: 21mg
  • Sodium: 145mg
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