And I mean, EASY…
You will need:
4-5 skinless, boneless chicken thighs. (Typically you would use chicken breast for this, but let’s face it, dark meat tastes better.)
4 tablespoons olive oil
2 tablespoons Worcester sauce
2 cloves crushed garlic
2 cups panko bread crumbs ( you can use pre-seasoned or add a tablespoon each of dried basil and oregano)
salt and pepper to taste
3-4 bamboo skewers (You can find these at most grocery or home good stores)
Begin by soaking the bamboo skewers in a tall glass of cold water for about 15 minutes. This prevents them from burning in the oven.
Next, slice each chicken thighs lengthwise into two strips (they should be a little over an inch wide). In a bowl, mix the chicken, olive oil, Worcester, garlic, salt and pepper. Use your hands and make sure all the chicken is coated in the marinate. In a separate bowl, mix the panko bread crumbs with any seasonings you wish to add. One by one, lower the chicken strips into the bread crumbs, and toss gently to coat the chicken. This will not be a thick, bready coating, it will be a light, crispy coating!
Now take each strip of chicken, and roll up lengthwise. Skewer each “roll-up” onto a bamboo skewer – you should fit about 3 roll-ups per skewer. Place the skewers onto a lightly greased baking sheet. Spray with some olive oil cooking spray, if you have it.
Broil for 10-12 minutes at 425, then turn the skewers over, and broil the other side for 10 more minutes, or until the bread crumbs have a lovely golden brown color. See, wasn’t that easy?? This recipe makes enough for two people, with a bit leftover.