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Skewered Pistachio-Crusted Chicken

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“From Kerasma's Fall 2005 edition of Greek Gourmet Traveler. This is a Greek meze (just like a Spanish "tapa".)”
READY IN:
25mins
YIELD:
15 pices
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté the onion in a little olive oil until softened.
  2. Add the Muscat and simmer for one minute.
  3. Add all the remaining ingredients for the crust.
  4. Remove and transfer to a food processor or spice grinder and pulverize to a coarse meal. If the mixture is too loose, add more breadcrumbs.
  5. Thread one chicken and red pepper piece onto each of the long toothpicks and turn in the pistachio mixture, pressing, to coat.
  6. Grill under the salamander or under the broiler for 4-5 minutes, until the chicken is cooked and the crust lightly browned.
  7. Remove and serve.

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