You must know those days when you open your refrigerator and you find yourself staring blankly at odds and ends of ingredients and you have no idea what to make. Yes, this recipe is the baby of that very moment. A beautiful, delicious baby if I may say so.. okay, we’ll leave it at that because this is getting weird. As much of a beautiful accident this recipe may have been, it was yummy enough to believe that destiny must have had some role. And as I found myself opening drawers in the fridge only to close them and re-open them, I secretly hoped new, hidden gems would appear to spruce up dinner. Then it happened. Like pearl emerging from muddied waters, the pesto showed its face. Conveniently… next to the mozzarella cheese (I know, I know, a match made in heaven). And mozzarella cheese simply makes me weak in the knees… That’s right. Just don’t tell my sous chef. Now all this baby needed was some balsamic vinegar and olive oil for marinating. And religiously, I always opt to use “smoked” ingredients rather than plain; be it paprika, chili powder, balsamic vinegar. I simply don’t discriminate. It adds a depth of flavor that plain old ingredients just lack. And there you have it my friends. A heavenly, delicious dinner that practically throws itself together. Well, okay, maybe not. That’s your job. But… Once you marinate this puppy, the hard work is no more. Let’s get started.
Basil Pesto and Smoked Balsamic Chicken Skewers with Melted Mozzarella Cheese:
- 3 chicken breasts, fat trimmed and cubed
- 1 container of vine-ripened tomatoes
- 4 ounces fresh mozzarella cheese
- 1/2 cup basil pesto (homemade or store-bought)
- 1/4 cup smoked balsamic vinegar
- 1/4 cup regular balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
Okay friends. We are quickly going to rewind to the day before: let’s trim and cube our chicken breasts.
And of course, wash our tomatoes.
Next, let’s whip up our marinade. In a large ziploc bag, add the pesto, smoked balsamic and regular balsamic vinegar, olive oil, garlic powder, salt and pepper. Add the tomatoes to the bag followed by the chicken.
Place in the refrigerator and let marinate for as long as possible – 24 hours is ideal. Then, flash-forward to game time. Let’s get started by preheating our grill to about 375 degrees. Next, let’s be sure to soak our skewers in water as necessary (if they’re wooden). We will then need to thinly slice the mozzarella cheese into inch-or-so-wide pieces. Set aside. Let’s skewer these puppies right up –
Once the grill is preheated, let these babies cook for about 6-8 minutes on each side. After flipping these bad boys, with about three to four or so minutes left, place the mozzarella cheese right on the grilled chicken pieces.
Let melt for the remainder of the time. Then, remove from the grill and enjoy!
As for a wine… (yes, the most important ingredient in this whole dish) our choice is the 2012 King Estate Acrobat Pinot Noir. It has a balanced, smooth structure with notes of dark berries and floral spices. So complex and yet so simple. I know, that makes no sense. Just trust me.
Cheers!
