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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 32 |
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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:
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 baking sheets.
4. In a small bowl, combine the lemon juice, oil, salt and pepper; brush over kabobs. Let stand for 10 minutes.
5. 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).
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