Mini Chicken Skewers with Pesto, Cranberries and Pistachios
Back
Mini Chicken Skewers with Pesto, Cranberries and Pistachios
Open in full-screen mode

Mini Chicken Skewers with Pesto, Cranberries and Pistachios

Preparation
15 MIN
Cooking
8 MIN
Servings
24
Makes
24
Freezes

Ingredients

Preparation

  1. With the rack in the highest position, preheat the oven’s broiler.
  2. In a bowl, combine the chicken and pesto. Season with salt and pepper. Thread the meat onto the skewers (see note).
  3. Lightly oil a baking dish and arrange the skewers. Bake for about 8 minutes or until the meat is cooked through. Place in a serving dish or on a wooden board and brush with the honey while still hot. Sprinkle with the cranberries and pistachios.

Note

You can freeze the raw chicken skewers on a baking sheet lined with parchment paper and transfer them to a sealable plastic bag to keep in the freezer. The cooking time for the frozen skewers will be about 10 minutes under the broiler.

Comment

  1. I made this recipe for a New Year's Eve potluck. It was delicious and none remained! Very easy to prepare. The only change I made was including a very small asparagus with each piece of chicken being skewered. This recipe is definitely a keeper, and I will make this again. Tip: when using pre-soaked bamboo skewers, wrap the exposed ends with foil paper, shinny side up, to reduce charring on the skewers.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum