Chicken Caprese Skewers

Ingredients

• 1 3/4 lbs boneless skinless chicken breasts
• 1 lb. grape tomatoes
• 1 Tbsp olive oil
• 1 package mozzarella balls, drained
• Salt and freshly ground black pepper
• 3 Tbsp store-bought or homemade balsamic glaze
• 2 cups slightly packed fresh basil leaves
• 3 Tbsp finely shredded parmesan cheese
• 2 Tbsp pine nuts or chopped walnuts
• 1 large garlic clove, minced, 1 1/2 tsp
• 1/3 cup olive oil

Directions

1. For wooden skewers, let them sit in water for at least 1 hour; if you’ve planned ahead, overnight is even better. This amount fits 11 8-inch skewers.
2. Heat the grill to medium-high, aiming for about 425 degrees.
3. Assemble the skewers with chicken and tomatoes, using 4 pieces of chicken and 3 tomatoes on each skewer.
4. Brush each side with 1 Tbsp olive oil, then season each side with salt and pepper.
5. Cook the kebabs on the grill for about 4 – 6 minutes on each side, until the chicken reaches 165 in the center.
6. While the skewers cook, make the pesto. Add the basil, parmesan, pine nuts, and garlic to a food processor, then pulse a few times until finely minced.
7. Add salt and pepper to taste, then keep the food processor running while you slowly pour in the olive oil.
8. When the chicken is cooked through, take the kebabs off the grill. Slide 1 mozzarella ball onto each end of the skewer, spoon pesto over the kebabs, and drizzle with balsamic glaze. Serve warm.