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Soak 12 skewers in lukewarm water for 20 minutes while you prepare the chicken, and preheat a gas grill (or burn down the coals) to medium heat.
In a large bowl, combine the breadcrumbs, garlic powder, salt and pepper. Drizzle on the olive oil and water and combine to make a damp, sticky mixture.
Slice each chicken breast lengthwise into 6 long, thin slices. Add them to the breadcrumb mixture and combine well. Place the bowl in the refrigerator and marinate for about 20 minutes.
In a medium bowl, combine the Manchurian sauce ingredients and set aside. When ready to cook, thread each piece of chicken onto a skewer lengthwise, pushing the sharp tip of the skewer in and out, and pressing the crumb mixture firmly onto each slice.
Cook over direct heat for 5 minutes on each side, until the chicken is cooked through and the crumbs turn golden. Serve with the Manchurian sauce for dipping.