Recipes

Chicken Saltimbocca Kabobs with Tomato Fresco

Chicken Saltimbocca Kabob with Tomato Fresco
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Serves: 4

Ingredients:

  • 4 8 to 12 inch skewers
  • 2 pounds Black Bear® Buffalo Style Chicken Breast, cut into 2-inch cubes
  • 1/2 pound Black Bear® Prosciutto di Parma; cut into thin 4-inch strips
  • 2 onions; cut into large pieces
  • 2 peppers; cut into large pieces
  • 2 bunches of fresh sage

Tomato Fresco

  • 3 pounds tomatoes, finely diced
  • 1 small red onion, finely diced
  • 4 cloves garlic, chopped
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup Balsamic vinaigrette
  • 1/4 cup olive oil
  • Salt and pepper, to taste

Instructions:

Prepare the Skewers: To make the skewers, soak 4 bamboo skewers (8 to 12 inches long) in water for about 30 minutes. (You can skip this step by using metal skewers.)

Make the skewers:  Make each skewer by wrapping the chicken with sage and prosciutto.  Place the pepper and onion on the skewer.  Repeat until all 4 pieces of chicken are used.

Mix all ingredients for the tomato fresco together.  Season with salt & pepper.

Grill skewers until heated thoroughly.

Top with tomato fresco.

Shopping List:

  • 4 8 to 12 inch skewers
  • 2 pounds Black Bear® Buffalo Style Chicken Breast, cut into 2”cubes
  • 1/2 pound Black Bear® Prosciutto di Parma; cut into thin 4” inch strips
  • 2 onions; cut into large pieces
  • 2 peppers; cut into large pieces
  • 2 bunches of fresh sage

Tomato Fresco

  • 3 pounds tomatoes, finely diced
  • 1 small red onion, finely diced
  • 4 cloves garlic, chopped
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup Balsamic vinaigrette
  • 1/4 cup olive oil
  • Salt and pepper, to taste