If you have been reading my food blogs (and if you haven’t, why not?), you know that from time to time, I post an Olive Garden recipe because we do not have one near us. Here is the latest installment – a delicious Chicken & Sausage Mixed Grill. I cannot wait to try this one!
For this recipe, you will need two pounds of boneless skinless chicken breasts, one pound of Italian sausage, colavita pepper oil, chopped fresh rosemary, fresh lemon juice, salt, bay leaves, garlic cloves (pressed), and cherry tomatoes. You will also need a bag of bamboo skewers. Soak the skewers in water before making this recipe.
You will need to make the marinade first. Combine 2 teaspoons of colavita pepper oil,
2 tablespoons of chopped fresh rosemary, 1/2 cup of freshly squeezed lemon juice, 1 teaspoon of salt, 3 bay leaves that have been broken into pieces, and 2 large pressed garlic cloves in a large bowl.
Cut the chicken breasts in half lengthwise then place the half on a skewer. Add a cherry tomato to each end of the skewer. Once all the chicken breasts are skewered, place them in the bowl to marinate for at least three hours in the refrigerator.
Preheat the oven to 350 degrees and let the Italian sausage cook for 20 minutes in the oven. When done, cut each link into three pieces and set aside. Cook the chicken either on a grill or in the oven (on 350 degrees) until the temperature inside the chicken reaches 165 degrees. Place the sausage pieces on skewers and grill or bake until the temperature inside reaches 155 degrees.
Place the skewered chicken and sausage on your platter for serving. You can garnish with rosemary sprigs, lemon halves, or cherry tomatoes. This would be great served with roasted vegetables (potatoes, squash, and/or zucchini) or angel hair spaghetti.