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Ingredients
- ¾ lb. mushroom caps, cleaned
- ¼ tsp. lemon juice
- 1 lb. chicken breasts, skinned, halved, and boned
- 1 tbs. Worcestershire sauce
- 2 beaten eggs
- 1 cup breadcrumbs
- 1 red pepper, in bite sized pieces
- Mexican hot sauce to taste
- Few drops melted butter
Preparation
Step 1
Preheat oven to 450 degrees. Place the mushroom caps in a bowl and sprinkle with lemon juice, set aside.
Cut chicken in 1 inch pieces and place in another bowl; add the Worcestershire sauce and hot sauce. Marinate 15 minutes.
Pour the beaten eggs into a large bowl, using tongs add chicken pieces, mix until coated. Roll the chicken in the bread crumbs and alternate along with the mushroom caps and red pepper on skewers.
Place the skewers on an ovenproof platter and sprinkle with melted butter. Cook 15 minutes in an oven, turning the skewers over once or twice.