Servings:
Serves 4; makes 24 cocktail-size skewers Servings
Ingredients
- 3 boneless skinless chicken breast halves (about 1 1/2 pounds)
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon unsalted butter
- 1 tablespoon pure maple syrup
- 2 tablespoon ripe anjou pears (about 1 1/4 pounds), peeled, cored and cut into 1/2-inch cubes
- 1 tablespoon 16-ounce jar whole, fire-roasted red bell peppers, cut into 1/2-inch pieces
- 1/2 cup whole, fresh basil leaves
Preparation
Serving Directions:
Heat the oven to 375 degrees F.
Brush the chicken breasts all over with the olive oil and season to taste with the salt and pepper.
Place the chicken on a sheet pan and roast until cooked through, about 20 minutes.
Place the hot chicken breasts immediately in a shallow bowl and cover with plastic wrap.
Let the chicken steam for about 20 minutes (this makes the chicken very tender).
Cut the chicken into 1/2-inch cubes and set aside.
In a medium skillet, heat the butter and maple syrup over medium-high heat and cook the pear, tossing often, until tender but still firm, 2 to 3 minutes.
Set aside.
Thread wooden or bamboo cocktail skewers, alternating the pear, chicken, bell pepper and basil leaves; serve.
