I'm sure most of you are familiar, it's not really chicken at all. It's breaded skewers of pork and veal. I've accepted the task of making these for Christmas dinner. I want them to be distinctly different, but they need to be very tender. Anyone who's had it will tell you that tough, chewy city chicken is no fun. What comes to my mind, is a slow braised short-rib of both veal and pork, cut from the bone and then skewered. I worry though that will be a little difficult to skewer. and then i've considered the fact that I'd then be breading cooked meat, and then take them to Christmas dinner to be reheated. Two steps I'm worried will dry them out. Suggestions please?