I tried to make a homemade pesto for my Instagram post, God, the content updates that we need to keep up sometimes taking a way the joy of eating or cooking. But all are done in great passion, nevertheless.
I miscalculated how much pesto would’ve been yielded from two massive bouquets of basil. At the end I was the one yielding. There’s a whole different story about it, maybe in the next post. Anyway, I used some of the pesto to make this beautiful vibrant chicken dish!
Ingredients:
1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts –cut into 1” cubes
1tbsp olive oil
4 cups cherry tomatoes
salt and pepper to taste
2 tbsp parsley –chopped
Instructions:
- Combine chicken, pesto and olive oil in a large container, marinate for at least 30 minutes better overnight, shaking the container occasionally. Remove chicken from pesto.
- Thread chicken and cherry tomatoes onto skewers, baste the skewers with remaining pesto. Add salt and pepper to taste.
- Preheat oven 450F.
- Place chicken skewers in the oven for about 15 minutes and change the oven setting to broil and broil on high until the skewers just browned about 3 minutes. (I baste the skewers one more time half way in the oven, around minute 10)
- Sprinkle with parsley if you wish, serve immediately. Enjoy!