Grilled Chicken & Caprese Skewers
For a pretty look, use multi-coloured small tomatoes on the skewers and serve on a bed of greens or rice pilaf.
Ingredients
3 tbsp (45mL) GAY LEA – Salted Butter
3 tbsp (45mL) prepared basil pesto
6 SALERNO – Bocconcini
12 tomatoes, small
2 boneless chicken breasts, skinless, cubed
1/4 tsp (1mL) salt
1/4 tsp (1mL) pepper
12 8-inch wooden skewers, soaked
6 large basil leaves
balsamic glaze, (optional)
Instructions for Grilled Chicken & Caprese Skewers
Preheat grill to medium; grease one side well and line the other side with heavy-duty foil.
Blend butter with pesto; set aside. Pat bocconcini balls dry on paper towels.
Toss tomatoes and bocconcini with half the butter mixture. Thread a cherry tomato onto a soaked skewer. Wrap the bocconcini with a basil leaf, thread onto skewer and finish with a second tomato. Repeat to make 6 tomato-cheese skewers.
In a separate bowl, toss chicken with salt, pepper and remaining pesto mixture. Thread chicken cubes onto 6 soaked wooden skewers.
For food safety, keep raw chicken skewers separate from the cheese and tomato skewers and wash hands well after handling the raw meat.
Aren’t they cute? Just assemble all the ingredients on a medium-sized toothpick, drizzle some olive oil on top, sprinkle with salt and pepper, then finally drizzle some balsamic glaze on top. You could just drizzle balsamic vinegar on top but I love the sweetness when it’s reduced.
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