Tuscan Kabobs

Name: Tuscan Kabobs
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 32 kabobs (1-1/4 cups sauce).
Cuisine: Italian Appetizers, Italian Recipes
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

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

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.
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.

Nutrition Facts

1 each: 132 calories, 10g fat (2g saturated fat), 18mg cholesterol, 255mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 6g protein.

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Originally published as Tuscan Trifles on a Stick with Red Pepper Aioli in Holiday & Celebrations Cookbook 2008

Reviews

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Average Rating:

7833louis

Dec 31, 2011

The intent was for this to be an appetizer for Christmas Eve. However, the family liked it so much it ended up being THE main dish. I used a garlic Artisan bread which was very flavorful with the lemon juice. Next time I will add some green pepper to the kabob and give that a try. It just seemed to need another vegetable. The family wants it back when I have my next crop of cherry tomatoes.