Chicken breast, boneless, skinless
(cut into 1-inch cubes)
24 tomato
Cherry Tomatoes
1 bunch
Basil, fresh
(chopped)
1/4 cup
Parmigiano-Reggiano
(grated)
1/4 cup
Olive Oil, Extra Virgin
2 clove(s)
Garlic
1 dash
Salt and pepper
(to taste)
Instructions
In a food processor pulse basil, garlic, parmesan cheese, salt, and pepper until smooth. Slowly add the olive oil while pulsing. Reserve 2-3 tbsp pesto in a separate bowl
Combine the raw chicken with the rest of the pesto and marinate for a few hours in a bowl.
Soak wooden skewers in water for at least 30 minutes (or use metal ones to avoid this step).
Beginning and ending with chicken, thread chicken, and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.
Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil.
Place the chicken on the hot grill and cook for about 3-4 minutes. Turn and continue cooking until chicken is cooked through about 2 to 3 minutes. Brush with the reserved pesto.
Notes:
For additional nutrition
Weave through some peppers and zucchini and add to the skewers before grilling
Nutritional Highlights:
Chicken
is a very good source of protein, niacin and selenium. It is low in fat and easy to prepare
Quick Tips:
Purchase free-range, organically fed chickens
Chicken should be cooked until the internal temperature reaches 175F
