Boneless Wing Bruschetta Skewers
“Add ethnic flare to your menu and satisfy the 62% of consumers who purchase ethnic or ethnic inspired dishes at foodservice locations at least once a month."
Technomic, "Flavor Report", 2017
Pierce Chicken® Skinny Dip’n Chik’nTM Naked Boneless Wings skewered with whole grape tomatoes, onions and red peppers grilled and served with a garlic basil pesto.
INGREDIENTS
| Wooden skewers, small, soaked | 72 each |
| Grape tomatoes | 2 pints (72 pieces) |
| Pierce Chicken® Skinny Dip’n Chik’n™ Naked Boneless Wings (Code #40052), thawed, cut into ¾-inch pieces | 5 pounds (Approx. 1 bag) |
| Red onion, peeled, cut into 1-inch x 2-inch pieces | 2 each (72 pieces) |
| Red pepper, cored, seeded, cut into 1½-inch x 2-inch pieces | 3 each (72 pieces) |
| Garlic pesto (recipe provided) | 3 cups |
METHOD
To make one serving (3 skewers each):
- Thread 1 piece of each of the following: grape tomato, chicken, onion, chicken, bell pepper and chicken on a wooden skewer. Repeat on 2 more skewers.
- Grill skewers on a hot grill for 5 to 7 minutes or until a thermometer inserted into the chicken reads 165°F.
- Serve with 2 tablespoons garlic pesto.
GARLIC PESTO
| Parmesan cheese, grated | 1 cup |
| Garlic, peeled | ½ cup |
| Basil, fresh, trimmed | ½ cup |
| Pine nuts | ½ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Olive oil | 1 cup |
Makes 3 cups:
- Process the Parmesan cheese, garlic, basil, pine nuts, salt and pepper in a food processor until combined.
- Add olive oil; pulse until combined.
Main Ingredient
