You can buy chicken under-fillets easily from supermarkets and butchers and they make great little snacks skewered on to sticks with an olive or two. You could also serve this as a starter with some griddled scallions or young leeks.
8 chicken under-fillets or 8 long strips from a couple of small chicken breasts
16 large green or black olives, stoned
A little vegetable or corn oil for brushing
16 or so spring large spring onions, trimmed
8 bamboo or metal skewers
Preheat a ribbed griddle pan or heavy frying pan. Weave the chicken and olives on to skewers. Lightly season and brush with oil. Grill for 3-4 minutes on each side and keep warm. Grill the spring onions for a minute on each side and arrange on plates with the chicken.
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