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Main dishes

Crusted Chicken Kabobs on Olive Spread Toast

Crusted Chicken Kabobs on Olive Spread Toast recipe
photo by:kraft
These chicken kabobs are brushed with mayo, tossed with a crunchy coating and baked until golden—then served, unskewered, on olive tapenade-topped toast.
time
prep:
15 min
total:
35 min
servings
total:
12 servings
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What You Need

20
 RITZ Crackers, crushed
1/2
cup   chopped fresh parsley, divided
1
lb.   boneless skinless chicken breasts, cut lengthwise into 12 strips
1/4
cup  KRAFT Real Mayo Mayonnaise
1/2
cup  stuffed green olives
2
Tbsp.  KRAFT Zesty Italian Dressing
1
clove  garlic
1/4
cup  PLANTERS Slivered Almonds
12
 French bread slices (1/4 inch thick), toasted
1/4
cup  thin roasted red pepper strips

Make It

PREHEAT oven to 425ºF. Place cracker crumbs and 2 Tbsp. parsley in shallow dish. Thread chicken onto 12 skewers. Brush with mayo; coat with crumb mixture. Place on foil-covered baking sheet.

BAKE 20 min. or until chicken is cooked through. Meanwhile, process olives, dressing, garlic, almonds and remaining parsley in food processor until blended.

REMOVE chicken from skewers. Spread toast with olive mixture; top with chicken and peppers.

Kraft Kitchens Tips

Make Ahead
Olive spread can be stored in airtight container in refrigerator up to 1 week.
Food Facts
Manzanilla and picholine are two varieties of green olives. Once pitted, both can be used in this recipe.
Note
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning
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