Chicken Caprese Skewers
User Reviews
5
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
5
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Course
Main Course
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Cuisine
Italian
Chicken Caprese Skewers
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A perfect summer recipe! Bite size chicken pieces and cherry tomatoes are threaded onto skewers and cooked on a grill to give them a light fire kissed char, then you finish them off with fresh homemade pesto and a sweet and tangy balsamic glaze.
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Ingredients
- 1 3/4 lbs chicken breast boneless skinless
- 1 lb. grape tomatoes
- 1 Tbsp olive oil
- 1 (8 oz) mozzarella cheese drained, package, balls
- salt freshly ground
- black pepper freshly ground
- 3 Tbsp balsamic glaze store-bought or homemade
Homemade Pesto
- 2 cups (40g) basil fresh, slightly packed leaves
- 3 Tbsp Parmesan Cheese finely shredded
- 2 Tbsp pine nuts or chopped walnuts
- 1 large garlic minced (1 1/2 tsp, clove
- 1/3 cup olive oil (regular or extra virgin)
Instructions
- If using wooden skewers soak in water at least 1 hour (I like to soak overnight. I used 11 8-inch skewers).
- Preheat a grill over medium-high heat to about 425 degrees.
- Thread chicken and tomatoes onto skewers (as pictured above, 4 pieces of chicken and 3 tomatoes per skewer).
- Brush both sides with 1 Tbsp olive oil and season both sides with salt and pepper.
- Grill chicken kebabs about 4 - 6 minutes per side until chicken registers 165 in center.
- Meanwhile prepare pesto, in a food processor pulse basil, parmesan, pine nuts and garlic several times until minced.
- Season with salt and pepper to taste and with food processor running slowly pour in olive oil.
- Once kebabs have cooked through remove from grill and thread one mozzarella ball onto each end of the skewer, spoon pesto over kebabs and drizzle with balsamic glaze. Serve warm.
Notes
- If you want even more flavor, you can season the chicken as well (I was just trying to cut back on the ingredients list). Season with onion powder, garlic powder and Italian seasoning.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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