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Chicken and pear skewers with roasted pepper and basil

SERVINGS
Serves 4; makes 24 cocktail-size skewers Servings
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SERVINGS
Serves 4; makes 24 cocktail-size skewers Servings
RATE THIS RECIPE
(0)

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.