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Appetizers

Chicken and Roasted Red Pepper Skewers

Chicken and Roasted Red Pepper Skewers recipe
photo by:kraft
Made as directed but added salt and pepper before marinating. Will make again...already have a request!
posted by
 a cook
on 9/22/2008
time
prep:
10 min
total:
50 min
servings
total:
12 servings, 1 skewer each
Magazine Acquisition

What You Need

1
lb.  boneless skinless chicken breasts, cut into 1/2-inch chunks
1
cup  KRAFT Real Mayo Mayonnaise
1
medium  roasted red pepper, halved, seeded and quartered
1
clove  garlic, minced
1
tsp.  paprika

Make It

THREAD chicken evenly onto 12 wooden skewers; place in shallow dish. Place mayo, peppers and garlic in blender container; cover. Blend until smooth. Reserve 1/4 cup of the mayo mixture; set aside. Pour remaining mayo mixture over skewers; cover. Refrigerate 30 min. to marinate.

PREHEAT broiler. Remove skewers from marinade; discard marinade. Place skewers on rack of broiler pan.

BROIL 4 to 6 inches from heat for 10 min. or until chicken is cooked through, turning skewers occasionally. Sprinkle evenly with paprika. Serve with the reserved mayo mixture.

Kraft Kitchens Tips

How to Roast Peppers
Arrange whole bell peppers or large chile peppers on foil-covered baking sheet. Place under broiler 2 to 4 inches from heat source. Broil until peppers are blackened on all sides, turning occasionally with tongs. Place in paper bag; close bag. Let stand 20 min. or until peppers are completely cooled. Remove peppers from bag; peel away blackened skin with small sharp knife. Discard skin. Cut peppers lengthwise in half; remove and discard seeds.
Make it Easy
Substitute 1/3 cup finely chopped jarred roasted red peppers for the roasted fresh red pepper.
Substitute
Substitute any firm-fleshed fish, such as halibut or tuna, for the chicken.
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