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Photo for - Grilled Chicken & Caprese Skewers

Grilled Chicken & Caprese Skewers

For a pretty look, use multi-coloured small tomatoes on the skewers and serve on a bed of greens or rice pilaf.

  • Yields: 12 skewers
  • Preparation: 20 minutes

Ingredients

  • 3 tbsp (45mL) GAY LEA - Salted Butter
  • 3 tbsp (45mL) prepared basil pesto
  • 6 SALERNO - Bocconcini
  • 12 tomatoes, small
  • 2 boneless chicken breasts, skinless, cubed
  • 1/4 tsp (1mL) salt
  • 1/4 tsp (1mL) pepper
  • 12 8-inch wooden skewers, soaked
  • 6 large basil leaves
  • balsamic glaze, (optional)

Instructions

  1. Preheat grill to medium; grease one side well and line the other side with heavy-duty foil.
  2. Blend butter with pesto; set aside. Pat bocconcini balls dry on paper towels.
  3. Toss tomatoes and bocconcini with half the butter mixture. Thread a cherry tomato onto a soaked skewer. Wrap the bocconcini with a basil leaf, thread onto skewer and finish with a second tomato. Repeat to make 6 tomato-cheese skewers.
  4. In a separate bowl, toss chicken with salt, pepper and remaining pesto mixture. Thread chicken cubes onto 6 soaked wooden skewers.
  5. Grill chicken on the unlined side, turning as needed, for 10 minutes or until cooked through. Grill tomato-cheese skewers on foil-lined side, for 3 to 4 minutes, turning until tomatoes are lightly charred and cheese is oozy. Drizzle with balsamic glaze if desired before serving.
  • For food safety, keep raw chicken skewers separate from the cheese and tomato skewers and wash hands well after handling the raw meat.
Photo of - Grilled Chicken & Caprese Skewers

Ingredients

  • 3 tbsp (45mL) GAY LEA - Salted Butter
  • 3 tbsp (45mL) prepared basil pesto
  • 6 SALERNO - Bocconcini
  • 12 tomatoes, small
  • 2 boneless chicken breasts, skinless, cubed
  • 1/4 tsp (1mL) salt
  • 1/4 tsp (1mL) pepper
  • 12 8-inch wooden skewers, soaked
  • 6 large basil leaves
  • balsamic glaze, (optional)