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Tuscan Kabobs

 Tuscan Kabobs
With chicken, bacon, tomatoes and bread cubes, this is a hearty appetizer that all guests will clamor for. The sauce provides the fantastic finishing touch.—Elaine Sweet, Dallas, Texas
32 ServingsPrep: 45 min. Broil: 10 min.

Ingredients

  • 16 bacon strips, cut in half widthwise
  • 1-1/2 pounds boneless skinless chicken breasts
  • 1 loaf (1/2 pound) French bread
  • 32 fresh basil leaves
  • 32 cherry tomatoes
  • 1/2 cup lemon juice
  • 5 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • RED PEPPER AIOLI:
  • 1 cup mayonnaise
  • 1/2 cup roasted sweet red peppers
  • 4 garlic cloves, peeled and halved
  • 1/2 teaspoon crushed red pepper flakes

Directions

  • In a large skillet, cook bacon over medium heat until partially
  • cooked but not crisp. Remove to paper towels to drain.
  • Cut chicken into 32 cubes, about 1 in. each. Wrap a bacon piece
  • around each cube. Cut bread in half lengthwise, then cut into 32
  • slices.
  • On 32 metal or soaked wooden appetizer skewers, thread a wrapped
  • chicken cube, basil leaf, bread slice and cherry tomato. Place on
  • baking sheets.

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Tuscan Kabobs (continued)

Directions (continued)

  • In a small bowl, combine the lemon juice, oil, salt and pepper; brush
  • over kabobs. Let stand for 10 minutes.
  • Broil 3-4 in. from the heat for 6-8 minutes or until chicken is no
  • longer pink, turning frequently. Meanwhile, place aioli ingredients
  • in a food processor; cover and process until blended. Serve with
  • kabobs. Yield: 32 kabobs (1-1/4 cups sauce).
Nutritional Facts: 1 kabob with 1-3/4 teaspoons sauce equals 132 calories, 10 g fat (2 g saturated fat), 18 mg cholesterol, 255 mg sodium, 5 g carbohydrate, trace fiber, 6 g protein.