You may also like
Categories:
olive oil lemon juice balsamic vinegar sage kosher salt freshly ground black pepper skinless cremini mushrooms carrot black olives green olives
Viewed: 27 - Published at: 4 years agoIngredients
- 2/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh sage leaves, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 16 bite-size pieces (about 2 small breasts)
- 16 cremini mushrooms, wiped clean and stems removed
- 8 round carrot slices, blanched
- 4 small, pitted black olives, halved
- 4 large, pimento-stuffed green olives, halved
Method
- Soak 16 round, wooden toothpicks in water for 30 minutes. Whisk together olive oil, lemon juice, vinegar, sage and 1/2 tsp. each salt and pepper. Pour half into a separate bowl. Add chicken to one bowl and mushrooms to other. Toss; let sit for 30 minutes.
- Remove chicken from marinade and season with 1 tsp. salt and pepper to taste. To make an "eyeball," place a cube of chicken on cutting board and push toothpick through. Push mushroom onto toothpick, cap side down; center carrot round on toothpick and push into indentation in mushroom to make "iris." Finally, center black olive half on toothpick and push onto carrot to make "pupil." Make 8 "eyeballs" this way. For other 8, omit carrot and black olive and push green olive half into indentation in mushroom. Discard chicken marinade; reserve mushroom marinade. ("Eyeballs" can be made up to this point and kept, covered, in refrigerator for up to 8 hours.)
- Preheat broiler. Place "eyeballs" on a broiler pan. Position in oven so that chicken is 6 inches from heat source. Broil until chicken is cooked through, basting occasionally with mushroom marinade, 6 to 8 minutes. Arrange on a platter, in pairs, to look like a plate full of shifty eyes.
