LEMON-ROSEMARY CHICKEN SKEWERS 8 skinless boneless chicken breast halves (each about 7 ounces) 48 8-inch bamboo skewers, soaked in water 30 minutes, drained 1 1-pint basket grape tomatoes or small cherry tomatoes 1 cup olive oil 1 cup fresh lemon juice 6 bay leaves, broken into small pieces 3 tablespoons chopped fresh rosemary 4 large garlic cloves, pressed 2 teaspoons salt 2 teaspoons hot pepper sauce 1 cup light mayonnaise

Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15 x 10 x 2-inch glass baking dishes, stacking skewers if necessary.

Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.

Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.

Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.

24 servings (as part of a buffet).

[Bon appétit, December 2000]