Chicken Basil Mozzarella Skewers With Lime Agrumato

October 3, 2017

 

 

Here's a refreshing bite-size option for year-round

entertaining.

 

Ingredients-Makes 30 Appetizers

 

2 boneless chicken breasts, about 1 lb. total

1 clove garlic, finely chopped

1 pinch chili flakes, plus more for garnish

1 Tbsp.  Lucero Persian Lime Agrumato Olive Oil

plus more for drizzling

1/4 tsp.  Lucero English Flake Sea Salt and pepper

15 ciliegine  (pearl sized ) fresh mozzarella balls, cut in half

30 small basil leaves

30 red grapes

30 short skewers or toothpicks

 

1-  To marinate the chicken place each chicken breast between

two sheets of plastic wrap.

 

2-   Then pound to a uniform ½ inch thickness.  Place chicken in a

shallow dish and add garlic, a pinch of chili flakes, 1 Tbsp. of

Persian Lime Agrumato Olive Oil and season with

salt  and pepper.  Mix chicken to coat evenly. Place chicken in 

the refrigerator for 20 minutes to overnight.

 

Meanwhile, preheat grill to medium

 

3-  Brush the grill grate with oil.  Grill chicken breasts, flipping as

needed,  for a total of 6-8 minutes until done or  until the internal

temperature  reaches 160 degrees.

 

4-  Remove chicken from grill and set aside.  Allow meat to rest at

least 5 minutes.  Cut each breast into 15 (approximately ½ inch)

cubes.

 

Assemble Skewers

 

Thread  one grape, one basil leaf, a half mozzarella ball and a

piece chicken onto each skewer.  Arrange skewers on a serving

tray. Garnish with a sprinkling of chili flakes and sea salt.

 

Finish with a drizzle of  Lime Olive Oil.

 

For Lucero by P. Wittmann

 

 

 


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