Chicken And Vegetable Bundles

Tender strips of pounded chicken breast are wrapped around strips of carrot and zucchini, then skewered for easy cooking.

INGREDIENTS

• 2 whole chicken breasts, skinned, boned, and split
• 1 large carrot (1 to 1 1/2 inches in diameter)
• 2 medium-size zucchini
• 3 tablespoons olive oil or salad oil
• 3 tablespoons lemon juice
• 1/4 teaspoon each dry rosemary and salt Dash of pepper
  
  

METHOD

Pound each chicken breast half between sheets of plastic wrap until 1/4 inch thick; then cut each in half lengthwise.

Insert slicing disc. Cut carrot into julienne strips; arrange on a rack and steam, covered, over boiling water until ten¬der-crisp to bite (about 5 minutes). Cut zucchini into julienne strips.

To form bundles, wrap one piece of meat around 3 strips each of carrot and zucchini. For easier handling on the grill, run 2 parallel skewers through each bundle (one through each end, perpendicular to vegetables); thread 2 bundles on each pair of skewers.

Stir together oil, lemon juice, rosemary, salt, and pepper. Place bundles on a greased grill 4 to 6 inches above a solid bed of glowing coals. Cook, turning and brushing with oil mixture, until chicken is opaque throughout when slashed — 4 to 5 minutes per side. (Or broil 4 inches below heat.) Makes 4 servings.