Chicken Skewers With Red Pepper Pesto Food

PESTO CHICKEN KABOBS

Steps:

• Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.
• Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.
• Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
• Place the skewers into the grill pan and set the timer for 3 minutes.
• Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Allow to rest for about 5 minutes.

TAPAS - CHICKEN & ROASTED RED PEPPER SKEWERS

Steps:

• Soak 12 8" wooden skewers in water for 30 minutes.
• Thread chicken pieces onto skewers evenly & place in shallow baking dish.
• Combine remaining ingredients until well blended, pour over skewers & marinate in refrigerator for a minimum of 30 minutes but preferably a couple of hours.
• Remove skewers from marinade (discard leftovers) & place skewers on the rack of a broiler pan.
• Broil 4 - 6 inches from the heat for 10 minutes, or until chicken is cooked, turning occasionally.

GRILLED CHICKEN SKEWERS WITH RED PEPPER PESTO

Steps:

• Blend first 7 ingredients and 6 tablespoons of oil in a food processor until almost smooth. Add almonds and process until finely chopped, but not ground. Season to taste with salt and pepper.
• Prepare grill (medium-high heat) or preheat broiler. Brush chicken with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill until cooked through, about 5 minutes per side. Cut chicken into 1-inch pieces. Skewer each piece with toothpick. Arrange on platter and serve with pesto.

GRILLED CHICKEN AND MOZZARELLA PESTO SKEWERS

Steps:

• Place the chicken in a bowl. Put the eggplant cubes in a separate bowl and add the peppers.
• Sprinkle the chicken with a third of the orange zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well.
• Sprinkle the vegetables with another third of the zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well.
• Preheat a grill for cooking over medium-high heat. Build skewers, alternating chicken cubes with vegetables. Lightly oil the grill grates. Grill, turning once, until the chicken is cooked through and the vegetables are charred and tender, 2 minutes per side.
• Meanwhile, place the mozzarella cubes in another bowl and sprinkle with the remainder of the zest, along with some oil, salt, pepper and red pepper flakes to taste. Toss well.
• Thread the mozzarella cubes on the tops and bottoms of each of the skewers. Drizzle with pesto and serve immediately.

CHICKEN SKEWERS WITH RED PEPPER PESTO

Steps:

• 1. Blend first 7 ingredients and 6 tablespoons of oil in a food processor until almost smooth. Add almonds and process until finely chopped, but not ground. Season to taste with salt and pepper.
• 2. Prepare grill (medium-high heat) or preheat broiler. Brush chicken with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill until cooked through, about 5 minutes per side. Cut chicken into 1-inch pieces. Skewer each piece with toothpick. Arrange on platter and serve with pesto.

GRILLED FLANK STEAK WITH RED PEPPER PESTO

Steps:

• Mix the oil, vinegar, garlic, salt and pepper together, and brush the mixture on the flank steak. Cover and refrigerate for 1 hour or overnight.
• Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the raw red pepper, shallot, and garlic and season with salt and pepper. Cook until the peppers soften, about 5 minutes.
• Add the roasted red peppers and vinegar and cook for 5 minutes more.
• Remove from heat, cool and stir in the basil and the pine nuts.(this can be stored in the refrigerator for up to 1 week. It should be served at room temperature.).
• Preheat the grill to high heat.
• Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes before slicing.
• Slice the steak on the bias and serve it with the red pepper pesto.
• For an Asian twist: Substitute 1 tablespoons soy sauce for the balsamic vinegar. Also, add 1 tsp.minced ginger and Dijon mustard to the marinade.

PAN-FRIED CHICKEN WITH RED PEPPER PESTO

Steps:

• In a food processor, combine red peppers, pine nuts and Parmesan cheese and process until pureed. With machine running, drizzle in olive oil. Set aside.
• In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through.
• Transfer to serving plate and top chicken with pesto.

SMOKED CHICKEN PIZZA WITH RED PEPPER PESTO

Steps:

• MAKE THE RED PEPPER SAUCE:
• Preheat the oven to 350°. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil.
• Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour. Let cool.
• Squeeze the garlic onto a plate.
• Roast the red pepper directly over a gas flame or under the broiler, turning frequently, until charred all over.
• Transfer the pepper to a plate to cool. Discard the charred skin, seeds and core and coarsely chop the pepper.
• In a food processor, puree the pepper with the roasted garlic, basil, oregano and the 2 tablespoons of olive oil. Season with salt and pepper.
• MAKE THE PIZZA:
• On a lightly floured work surface, cut the pizza dough into 4 pieces and roll each piece into a ball.
• Flatten each ball, dust with flour and roll out to a 5-inch round. Cover with plastic wrap and let rest for 20 minutes.
• Set a pizza stone on the bottom of the oven and preheat the oven to 500° for at least 45 minutes. Flour a pizza peel.
• Place a dough round on the peel and roll it out to an 1/8-inch thickness. Spread 2 tablespoons of the red pepper sauce over the dough to within 1/2 inch of the edge.
• Scatter 1/2 cup of the shredded chicken and one-fourth of the red pepper strips over the pizza, then top with 1/2 cup of the Manchego and 1/4 cup of the goat cheese.
• Slide the pizza onto the hot stone and bake until browned on the bottom and bubbling on top, about 6 minutes.
• Transfer to a cutting board, scatter some arugula leaves on top and cut into pieces. Repeat with the remaining dough and toppings.

CHICKEN, RED BELL PEPPER, & PESTO PASTA

Steps:

• Cook bell pepper in 2 tsp oil in a small saucepan. Remove from pan.
• Cook whole chicken breast in leftover oil, plus ~2tsp. Remove from pan. Allow to cool. Cut into bite-sized pieces.
• Mix pesto package with water and oil. Bring to a boil, stirring constantly. Turn heat to low.
• Add chicken and pepper to pesto sauce, cook under low heat, covered, ~5 minutes, until everything's warm.
• Mix pasta into the sauce, pepper, and chicken.
• Keep on low heat, uncovered, 5 minutes to let flavors mingle (or not, if you want more distinct flavor).
• Enjoy!