Ingredients
Bamboo skewers (or metal, if desired)
1 lb chicken breast, cubed
1 tbsp olive oil
Salt, pepper to taste
For the pesto
1 cup walnuts
Handful mint
Handful parsley
1 garlic clove
½ cup pecorino Romano cheese
½ lemon (Juice)
1 tbsp salt
1 tbsp pepper
½—1 cups extra virgin olive oil
Directions
1
Soak bamboo skewers in water for 30 minutes. Toss cubed chicken with 1 tbsp olive oil, salt, and pepper. Skewer chicken and place on baking sheet.
2
In a food processor, combine all pesto ingredients, except for the olive oil. Pulse a few times, then drizzle the olive oil down the feeding tube as you pulse. Add enough oil to create a pesto consistency. Set aside.
3
Broil chicken on second-to-highest rack for 3 minutes on each side, or until cooked through. Transfer to serving plate and top with pesto (or serve on the side as a dipping sauce.)
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Ingredients
Bamboo skewers (or metal, if desired)
1 lb chicken breast, cubed
1 tbsp olive oil
Salt, pepper to taste
For the pesto
1 cup walnuts
Handful mint
Handful parsley
1 garlic clove
½ cup pecorino Romano cheese
½ lemon (Juice)
1 tbsp salt
1 tbsp pepper
½—1 cups extra virgin olive oil