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Main dishes

Chicken-Pesto Skewers

Chicken-Pesto Skewers recipe
photo by:kraft
time
prep:
25 min
total:
25 min
servings
total:
4 servings
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What You Need

1/3
cup  KRAFT Italian Vinaigrette Dressing
3
cups  tightly packed fresh basil
1/3
cup  KRAFT Grated Parmesan Cheese
1
lb.  boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2
cups  cherry tomatoes

Make It

HEAT grill to medium-high heat.

BLEND dressing, basil and cheese in blender until smooth. Toss 1/4 cup pesto with combined chicken and tomatoes. Refrigerate or freeze remaining 1/2 cup pesto for another use.

THREAD chicken and tomatoes alternately onto skewers.

GRILL 5 min. on each side or until chicken is done.

Kraft Kitchens Tips

Creative Leftovers
Toss remaining 1/2 cup pesto with 1/2 lb. hot cooked pasta.
Note
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
How to Store Long-Stemmed Fresh Herbs
Place long-stemmed fresh herbs, such as parsley, cilantro and dill, in a tall glass with the stem ends down. Fill with an inch of cold water; make sure no leaves are under the water. Cover the leaves loosely with a plastic bag and refrigerate until ready to use, changing the water every 2 days. Herbs should stay vibrant and fresh for about 5 days.
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