Chicken and Parmesan Skewers, Marinara Sauce

 

6 skewers

• 60 ml breadcrumbs
• 60 ml fresh parmesan, grated
• 30 ml fresh thyme, chopped
• 5 ml sweet paprika
• Salt and pepper
• 2 chicken breasts
• 30 ml flour
• 1 egg, beaten
• Olive oil

Marinara sauce

• 2 garlic cloves, minced
• 15 ml olive oil
• 250 ml canned crushed tomatoes
• 5 ml sugar
• Salt and pepper
• 5 fresh basil leaves, chopped

1. In a small bowl, combine the breadcrumbs, Parmesan, thyme and paprika; season and set aside.
2. Cut each of the breasts into three long strips; Thread the chicken strips onto pre-soaked wooden skewers.
3. Roll the skewers in the flour, dip them in the egg, then in the breadcrumb mixture; place the chicken skewers in a baking dish.
4. Drizzle with olive oil and bake for 20 minutes in the oven at 375F (190C).
5. For the sauce, in a small saucepan, brown the garlic in the olive oil, add the crushed tomatoes and the sugar, then season; simmer for 10 minutes over low heat, add the basil and remove from the heat.
6. Serve the skewers with hot or cold marinara sauce.

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