Peppermint Pesto Chicken Kabobs

Peppermint Pesto Chicken Kabobs

Ingredients

Chicken Kabobs

  • 6 wooden skewers soaked in water for 30 minutes
  • 3 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
  • 2 tablespoons light olive oil (brush skewered chicken cubes)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground pepper

Pesto

  • 1 cup loosely packed basil leaves, stems removed (about 3-oz)
  • 2 tablespoons pine nuts, toasted
  • 2 small garlic cloves, peeled and toasted
  • 1/3 cup light olive oil
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon Nielsen-Massey Pure Peppermint Extract

Directions

Preheat oven to 375 degrees F. Coat a 1 inch deep sheet pan with non-stick spray. Skewer chicken pieces; place in sheet pan. Brush with olive oil and season with salt and pepper. Place in oven and cook for 20 minutes, turning over halfway through the cooking time.

Place nonstick sauté pan over medium heat, add pine nuts and peeled garlic to pan, toast until golden brown.

To make pesto, fill a medium bowl halfway with ice and enough water to cover. Boil three cups of water in medium saucepan. Place basil leaves in boiling water for 10 seconds, remove basil and place in ice water for 5 seconds. Remove basil from ice water and squeeze out excess water. Place basil in food processor with remaining ingredients and process until well blended. Serve skewers with pesto on the side.

Chicken Kabobs

  • 6 wooden skewers soaked in water for 30 minutes
  • 1360 g boneless, skinless chicken breasts, cut into 3 cm cubes
  • 2 tablespoons light olive oil (brush skewered chicken cubes)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground pepper

Pesto

  • 45 g loosely packed basil leaves, stems removed (about 3-oz)
  • 2 tablespoons pine nuts, toasted
  • 2 small garlic cloves, peeled and toasted
  • 80 ml light olive oil
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon Nielsen-Massey Pure Peppermint Extract

Directions

Preheat oven to 190 degrees C. Coat a 3 cm deep sheet pan with non-stick spray. Skewer chicken pieces; place in sheet pan. Brush with olive oil and season with salt and pepper. Place in oven and cook for 20 minutes, turning over halfway through the cooking time.

Place nonstick sauté pan over medium heat, add pine nuts and peeled garlic to pan, toast until golden brown.

To make pesto, fill a medium bowl halfway with ice and enough water to cover. Boil three cups of water in medium saucepan. Place basil leaves in boiling water for 10 seconds, remove basil and place in ice water for 5 seconds. Remove basil from ice water and squeeze out excess water. Place basil in food processor with remaining ingredients and process until well blended. Serve skewers with pesto on the side.

This Recipe Uses

Pure Peppermint Extract 4oz

Pure Peppermint Extract