September 2006: Grilled Chicken Brochettes

2 7-ounce balls mozzarella cheese
¾ cup olive oil
20 garlic cloves, sliced
2 tablespoons chopped fresh Italian parsley
1 tablespoon plus 2 teaspoons chopped fresh oregano or 2 ½ teaspoons dried, crumbled

8 4-ounce skinless chicken breast halves

Sauce: 2 tablespoons butter
2 tablespoons olive oil
8 garlic cloves, sliced
12 oil-packed sun-dried tomatoes, thinly sliced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh oregano or 1 ½ teaspoons dried, crumbled
1 tablespoon fresh lemon juice

For Chicken: Cut each cheese ball into 4 slices. Transfer to a medium bowl. Heat olive oil in heavy medium skillet over medium heat. Add garlic and saute until golden, about 4 minutes. Stir in herbs. Pour oil mixture over sliced cheese. Toss gently to coat.

Pound each chicken breast half between sheets of waxed paper to thickness of 1/3". Season with salt and pepper. Place 2 slices of cheese on 1 breast half. Top with another breast half, aligning large end and pointed ends. Secure with metal or wooden skewers. Repeat with remaining chicken and cheese. Transfer to a large shallow dish. Pour oil mixture from cheese over chicken. Cover and refrigerate at least 6 hours or up to 24 hours.

Season chicken with salt and pepper. Grill over medium high heat until chicken is just cooked through, about 7 minutes per side. Transfer to plates and keep warm.

Meanwhile prepare the sauce: Melt butter with olive oil in heavy medium skillet over medium heat. Add sliced garlic and saute until golden, about 3 minutes. Stir in tomatoes, herbs and fresh lemon juice.

Remove skewers from chicken and slice on the diagonal into 1 inch slices. Pour sauce over chicken and serve.

6-8 servings