Light and flavorful! These pesto chicken and peach skewers will liven up your kitchen- and this simple pesto packed with taste!
1 1/2 cup chopped parsley
1/2 cup basil leaves
1/2 cup chopped Fisher® Chef’s Naturals Pecan Chips, divided
1/3 cup grated Parmesan cheese
2 tablespoons chopped mint leaves
2 garlic cloves, peeled
1/2 cup plus 2 tablespoons olive oil, divided
1 teaspoon kosher salt, or totaste
1/4 teaspoon coarsely ground black pepper
2 pounds boneless, skinless chicken breasts or thighs
16 ripe but firm peach wedges
1/2 cup crumbled Feta cheese
Place parsley, basil, ¼ cup pecan chips, cheese, mint, and garlic in the bowl of a food processor. Process until very finely chopped. Add ½ cup olive oil and process until mixture forms a paste. Set aside.
Cut chicken into 24 pieces. Try to make the pieces as close to the same size as possible to allow for even cooking. Place into a large bowl, season with kosher salt and black pepper. Add peach slices, drizzle with 2 Tbsp. olive oil; toss to coat. Thread 3 pieces chicken and 2 peach wedges, alternating, on each skewer. (Use 8 metal or 8 wooden skewers that have been soaked in water for 30 minutes.)
Heat an outdoor grill or stovetop grill pan to medium-high heat. Place skewers on hot grill. Cook, turning once, until chicken is completely cooked through, about 8-10 minutes.
Arrange skewers on a large platter; brush with some pesto. Sprinkle with cheese and remaining ¼ cup pecan chips. Serve with remaining pesto. Makes 8 skewers.
Substitute fresh pear slices for peach slices, if desired.