Difficulty: Easy - for beginners
Serves: 32 servings
â€¢16 bacon strips, cut in half widthwise
â€¢1-1/2 pounds boneless skinless chicken breasts
â€¢1 loaf (1/2 pound) French bread
â€¢32 fresh basil leaves
â€¢32 cherry tomatoes
â€¢1/2 cup lemon juice
â€¢5 tablespoons olive oil
â€¢1 teaspoon salt
â€¢1 teaspoon pepper
RED PEPPER AIOLI:
â€¢1 cup mayonnaise
â€¢1/2 cup roasted sweet red peppers
â€¢4 garlic cloves, peeled and halved
â€¢1/2 teaspoon crushed red pepper flakes
â€¢In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
â€¢ Cut chicken into 32 cubes, about 1 in. each. Wrap a bacon piece around each cube. Cut bread in half lengthwise, then cut into 32 slices.
â€¢ On 32 metal or soaked wooden appetizer skewers, thread a wrapped chicken cube, basil leaf, bread slice and cherry tomato. Place on baking sheets.
â€¢ In a small bowl, combine the lemon juice, oil, salt and pepper; brush over kabobs. Let stand for 10 minutes.
â€¢ Broil 3-4 in. from the heat for 6-8 minutes or until chicken is no longer pink, turning frequently. Meanwhile, place aioli ingredients in a food processor; cover and process until blended. Serve with kabobs. Yield: 32 kabobs (1-1/4 cups sauce).