Monday, January 26, 2009

Pesto coated chicken skewers

Ingredients (serves 4)
* 750g Lilydale chicken breast fillets, chopped
* 1/2 cup basil pesto
* 1/4 cup Bertolli olive oil
* 300g small shell pasta
* 300g antipasto (such as semi-dried tomatoes, marinated mushrooms, chargrilled capsicum), chopped
* 1/4 cup basil leaves
* 1 tablespoon balsamic vinegar

1. Thread chicken onto skewers. Place in a ceramic dish. Combine pesto and 1 1/2 tablespoons oil. Spoon over chicken. Turn to coat. Refrigerate for 30 minutes, if time permits.
2. Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain and transfer to a large bowl. Add antipasto and basil. Combine vinegar and remaining 1 1/2 tablespoons oil. Pour over pasta. Season with salt and pepper. Toss to combine.
3. Preheat barbecue plate on medium heat. Place a piece of baking paper on barbecue plate. Barbecue skewers on paper for 4 minutes each side or until chicken is just cooked through. Serve with pasta salad. To turn this into lunch box meal, remove chicken from skewers and add to a salad. Toss to combine.

Notes & tips
* You will need 12 pre-soaked skewers
* Placing a piece of non-stick (silicon) baking paper on a hot barbecue plate (not an open grill) prevents dairy, sugar and herb marinades burning. It also keeps the plate clean.
* Soak bamboo skewers in cold water for 30 minutes to prevent them burning on the barbecue. Alternatively, use metal skewers - the square or twisted types will hold food better than round ones.

Super Food Ideas - Page 24
Recipe by Tracy Rutherford


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