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Martini Chicken

  • 1 pound skinless, boneless chicken breasts
  • 1/2 cup dry vermouth
  • 1/4 cup pimiento-stuffed green olives, finely chopped
  • 3 shallots, sliced (about 3 ounces)
  • 3 cloves garlic, halved
  • 2 teaspoons snipped fresh thyme or 1/2 tsp. dried thyme, crushed
  • 1 tablespoon finely shredded lemon peel
  • 4 teaspoons olive oil
  • 30 (6-inch) wooden skewers
  • 30 pimiento-stuffed green olives

Cut chicken into 2 x 1/2-inch pieces (about 30 pieces total). Place chicken pieces in a Ziploc bag, set in a medium bowl and set aside. Combine vermouth, chopped olives, shallots, garlic, thyme, lemon peel and oil in a small mixing bowl. Pour over chicken; close bag and marinate in refrigerator for 4 hours. Soak wooden skewers in water at least 30 minutes before grilling or broiling. Drain chicken; discard marinade. On each skewer thread one chicken strip, leaving room to place on olive before serving. To grill, place chicken skewers on the rack of an uncovered grill directly over medium heat for 8 to 10 minutes until chicken in tender and no longer pink, turning once. To broil, place skewers on the unheated rack of a broiler pan and broil 4 to 5 inches from heat for 8 to 10 minutes or until chicken is tender and no longer pink, turning once. Remove from grill; thread one olive onto the end of each skewer. Serve in martini glass, if desired. Makes about 30.

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