Spicy Chicken Breasts
|Mushroom caps||3⁄4 Pound, cleaned|
|Lemon juice||1⁄4 Teaspoon (1 Milliliter)|
|Chicken breasts||1 Pound, skinned, halved and boned (500 Gram)|
|Worcestershire sauce||15 Milliliter (1 Tablespoon)|
|Eggs||2 , beaten|
|Breadcrumbs||250 Milliliter (1 Cup)|
|Red pepper||1 , cut into bite size pieces|
|Mexican hot sauce||To Taste|
|Melted butter||5 Drop (Adjust Quantity As Per Taste)|
Preheat oven to 450°F (240°C).
Place mushroom caps in bowl and sprinkle with lemon juice; set aside.
Cut chicken in 1 in (2.5 cm) pieces [and place in another bowl; add Worcestershire sauce and hot sauce.
Marinate 15 minutes on countertop.
Pour beaten eggs into large bowl.
Using tongs add chicken pieces; mix until coated.
Roll chicken in breadcrumbs and alternate along with mushroom caps and red pepper on skewers.
Place skewers on ovenproof platter and sprinkle with melted butter.
Cook 15 minutes in oven, turning skewers over once or twice.