Grilled Chicken Skewers With Red Pepper Pesto |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This delicious pesto would also be nice tossed with cooked pasta, served on toasted crostini or as a dip for pita chips. Recipe from Bon Appetite. Ingredients:
1 (7 ounce) jar roasted red peppers, drained well |
1/2 cup fresh cilantro leaves |
3 tablespoons balsamic vinegar |
1 garlic clove, peeled |
1/2 teaspoon dry mustard |
1/2 teaspoon ground coriander |
1 pinch ground cinnamon |
8 tablespoons olive oil, divided |
1/2 cup whole almond, toasted (about 2 1/2 ounces) |
4 chicken breasts, skinless and boneless |
Directions:
1. Blend first 7 ingredients and 6 tablespoons of oil in a food processor until almost smooth. Add almonds and process until finely chopped, but not ground. Season to taste with salt and pepper.
2. Prepare grill (medium-high heat) or preheat broiler. Brush chicken with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill until cooked through, about 5 minutes per side. Cut chicken into 1-inch pieces. Skewer each piece with toothpick. Arrange on platter and serve with pesto.
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