We know that lemon and chicken complement each other but add fresh and fragrant Limoncello to the recipe and your guests will compliment you! Limoncello (lee-mohn-CHEH-loh) is an Italian lemon liquor and is grown along the lush hillsides of the Almafi Coast. Authentic Limoncello is made from Sorrento lemons. You will almost always find a bottle in my freezer waiting to be used in a sweet (Limoncello Tiramisu) or savory dish like this small bite (Merenda), or to serve in the hot summer months as a refreshing after-dinner drink or Limonata.
- 1/4 cup olive oil
- 6 tablespoons lemon juice
- 1/4 cup Limoncello
- 4 garlic cloves, minced
- 2 chicken breast, boneless & skinless (1 1/4 pounds)
- Salt and pepper
- cherry tomatoes
- In a large heavy plastic (freezer-type) bag, combine olive oil, lemon juice, Limoncello and garlic.
Add the chicken breasts, marinate 5-6 hours or overnight.
- Remove the chicken, pat dry and season with thyme, salt and pepper.
- In a large saute pan, heat the olive oil over medium-low heat, add the chicken, cook 6-8 minutes per side until no longer pink.
- Slice each breast into desired size, place one or two pieces of chicken on a skewer with a cherry tomato and a sprig of something green (I used a large parsley leaf).