Tuscan Kabobs

Name: Tuscan Kabobs
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; 1 cup mayonnaise; 1/2 cup roasted sweet red peppers; 4 garlic cloves, peeled and halved; 1/2 teaspoon crushed red pepper flakes

13 ingredients

6 steps

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
1 cup mayonnaise
1/2 cup roasted sweet red peppers
4 garlic cloves, peeled and halved
1/2 teaspoon crushed red pepper flakes

Directions

1

In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
2

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.
3

On 32 metal or soaked wooden appetizer skewers, thread a wrapped chicken cube, basil leaf, bread slice and cherry tomato. Place on
4

.
5

In a small bowl, combine the lemon juice, oil, salt and pepper; brush over kabobs. Let stand for 10 minutes.
6

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.