Chicken & Vegetable Bundles
|Whole chicken breasts||2 , skinned, boned, and split|
|Carrot/1 1/2 inches in diameter||1 Large|
|Olive oil/Salad oil||3 Tablespoon|
|Lemon juice||3 Tablespoon|
|Dry rosemary||1⁄4 Teaspoon|
Pound each chicken breast half between sheets of plastic wrap until 1/4 inch thick; then cut each in half lengthwise.
Insert slicing disc.
Cut carrot into julienne strips; arrange on a rack and steam, covered, over boiling water until tender-crisp to bite (about 5 minutes).
Cut zucchini into julienne strips.
To form bundles, wrap one piece of meat around 3 strips each of carrot and zucchini.
For easier handling on the grill, run 2 parallel skewers through each bundle (one through each end, perpendicular to vegetables); thread 2 bundles on each pair of skewers.
Stir together oil, lemon juice, rosemary, salt, and pepper.
Place bundles on a greased grill 4 to 6 inches above a solid bed of glowing coals.
Cook, turning and brushing with oil mixture, until chicken is opaque throughout when slashed 4 to 5 minutes per side.