Chicken Caesar Skewers with Kale Pesto Recipe

Name: Chicken Caesar Skewers with Kale Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Skinless, Boneless Chicken Breasts, Cut Into Strips; 12 Wooden Skewers, Soaked For 1 Hour; 3 Tablespoons Extra Virgin Olive Oil; 3 Tablespoons White Wine Vinegar; 2- 1/2 Tablespoons Parmesan, Freshly Grated; 1/2 teaspoons Anchovy Paste; 1 teaspoon Garlic Powder; 1/4 teaspoons Crushed Red Pepper Flakes; Salt And Freshly Ground Black Pepper; 1/4 cups Pine Nuts; ⅓ cups Olive Oil; 1 clove Garlic (whole); 1/2 Small Onion, Roughly Chopped; 8 ounces, weight Kale, Washed Well, Stems Removed, Roughly Chopped; Salt And Freshly Ground Black Pepper

Servings: persons

1 pound Skinless, Boneless Chicken Breasts, Cut Into Strips
12 Wooden Skewers, Soaked For 1 Hour
3 Tablespoons Extra Virgin Olive Oil
3 Tablespoons White Wine Vinegar
2- 1/2 Tablespoons Parmesan, Freshly Grated
1/2 teaspoons Anchovy Paste
1 teaspoon Garlic Powder
1/4 teaspoons Crushed Red Pepper Flakes
Salt And Freshly Ground Black Pepper
1/4 cups Pine Nuts
⅓ cups Olive Oil
1 clove Garlic (whole)
1/2 Small Onion, Roughly Chopped
8 ounces, weight Kale, Washed Well, Stems Removed, Roughly Chopped
Salt And Freshly Ground Black Pepper

1
For the chicken Caesar skewers: Prepare the grill for medium heat.
2
Skewer each chicken strip.
3
Season with salt and pepper.
4
Arrange chicken at the edge of the grill so that the wooden skewers overhang and do not touch the grill.
5
Grill chicken for about 7-9 minutes, flip and cook about 7-9 minutes more, or until chicken is lightly golden and cooked throughout.
6
Remove them from the grill to a platter when done.
7
Meanwhile, in a small mixing bowl, whisk together the olive oil, vinegar, Parmesan, anchovy paste, garlic powder, and red pepper flakes.
8
Season with a pinch of salt.
9
Brush the Caesar marinade all over the chicken.
10
Serve kale pesto alongside, as a dipping sauce.
11
For the kale pesto: Preheat the oven to 375 F. Arrange the pine nuts on a parchment-lined baking sheet and toast in the oven for about 5-7 minutes, or until the pine nuts are lightly golden.
12
Make sure to watch carefully, as they burn quickly.
13
When done remove pan from the oven and set on a rack.
14
Heat 13 cup olive oil in a large saute pan over medium-high heat and add the garlic, onion and kale.
15
Season well with salt and pepper, and saute about 6-9 minutes, or until veggies are softened.
16
Transfer about half the kale mixture to a food processor and pulse until mixture is pureed.
17
Add the rest of the mixture and pulse again.
18
Add the pine nuts and pulse until a thick, smooth consistency is reached.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound Skinless, Boneless Chicken Breasts, Cut Into Strips, 12 Wooden Skewers, Soaked For 1 Hour, 3 Tablespoons Extra Virgin Olive Oil, 3 Tablespoons White Wine Vinegar, and more.

Yes, Chicken Caesar Skewers with Kale Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Caesar Skewers with Kale Pesto

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