Ingredients
1¾lbschicken breasts,boneless skinless
1lbgrape tomatoes
1tbspolive oil
8ozmozzarella balls,(1 package), drained
salt and freshly ground black pepper
3tbspbalsamic glaze
2cupsfresh basil leaves,slightly packed
3tbspParmesan cheese,finely shredded
2tbsppine nuts,or walnuts, chopped
1½tsplarge garlic clove,minced
⅓cupolive oil,regular or extra virgin
Preparation
If using wooden skewers, soak them in water for at least 1 hour. Preheat a grill over medium-high heat to about 425 degrees F.
Thread the chicken and tomatoes onto skewers, in 4 pieces of chicken and 3 tomatoes per skewer.
Brush both sides with olive oil, then season with salt and pepper.
Grill the chicken kebabs for 4 to 6 minutes per side until the chicken registers 165 degrees F in the center.
In a food processor, pulse the basil, parmesan, pine nuts, and garlic several times until minced.
Season with salt and pepper to taste, then with the food processor running slowly, pour in the olive oil.
Once the kebabs have cooked through, remove them from the grill, then thread one mozzarella ball onto each end of the skewer.
Spoon the pesto over the kebabs, then drizzle with balsamic glaze. Serve warm, and enjoy!
