Chicken and Mozzarella Kebabs

This is a recipe I came across in a reader's digest cookbook and I thought it sounded delicious. I haven't cooked it yet, am going to cook it for mine and my partner's dinner tomorrow night because I think it sounds divine! Let me know what you guys think! For a more prominent lemon flavor, add the grated lemon rind to the breadcrumb coating.

• Ready In: 26 mins
• Serves: 4

Ingredients

• 3  boneless skinless chicken breasts
• 1  lemon, juice of
• 4  tablespoons olive oil
• 1  garlic clove, peeled and crushed
• 1  tablespoon  chopped fresh rosemary
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 12  ounces mozzarella cheese
•  seasoned flour
• 2  eggs, beaten
• 6  tablespoons  fine breadcrumbs
•  oil (for deep frying)
• 1  lemon, zest of, finally grated

• To garnish

• 1  thin lemon wedge
• 1  sprig fresh rosemary

Directions

1. Cut the chicken into even sized cubes, about 1 inch. Put into a shallow dish with the lemon juice, olive oil, garlic, rosemary, salt and pepper. Cover and chill for 3 - 4 hours.
2. Drain the chicken cubes from the marinade. Cut the Mozzarella into cubes slightly smaller than the chicken.
3. Thread the chicken and Mozzarella cubes alternately onto 4 kebab skewers.
4. Dust with seasoned flour, dip into the beaten egg and coat evenly with breadcrumbs.
5. Lower the threaded skewers into a pan of hot oil and deep fry for 5-6 minutes until crisp and golden; drain thoroughly on kitchen paper, and sprinkle with lemon rind.
6. Serve immediately, garnished with lemon wedges and sprigs of rosemary.