Recipe

Chicken Skewers With Dukkah Crust And Balsamic Reduction Recipe

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Ingredients

For the chicken .
2/3 c balsamic vinegar .
For the chicken skewers .
24 chicken tenders, also called chicken tenderloins .
For the vinegar-honey sauce .
1/3 c honey .
2 tbsps Dijon mustard .
1/4 c olive oil .
24 metal skewers or bamboo skewers (if using bamboo skewers, soak them in water for 30 mins before using) .
1/4 c grated parmigiano-reggiano cheese (about 1 oz) .
1 c dukkah (try Dukkah, it's fantastic!)

Directions

Step #1 Heat oven to 350°F Combine balsamic vinegar & honey in a small saucepan over med-heat/flame.
Step #2 Simmer until reduced by half, about 10 to 15 mins.
Step #3 Set aside to cool.
Step #4 In a shallow bowl, mix the mustard & olive oil, & season well with salt & freshly ground black pepper.
Step #5 Toss the chicken in the mustard mixture until well coated.
Step #6 Combine the dukkah & Parmigiano-Reggiano in a wide, shallow dish & mix thoroughly.
Step #7 Roll each tender in the dukkah mix until well coated.
Step #8 Thread a chicken tender on each skewer.
Step #9 Place the chicken skewers on wire cooling racks.
Step #10 Nest each wire rack in a baking sheet & place this in the oven.
Step #11 Bake until the meat is firm & the dukkah crust is golden, about 25 to 30 mins.
Step #12 Serve the skewers with the vinegar-honey sauce.
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