Grilled Pesto Chicken and Tomato Kabobs

0.5 cup Parmesan Cheese, grated
3.0 tbsp Basil
0.25 tsp Salt
1.0 clove Garlic
3.0 tbsp Extra Virgin Olive Oil
27.3 oz Farm Fresh Frozen Boneless/Skinless Chicken Breasts
1.5 cup Tomatoes - sm cherry tomatoes
1.0 cup, pieces or slices Mushrooms, fresh

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth Slowly add olive oil while pulsing Combine raw chicken(cut up into 1inch cubes) with pesto and marinate a few hours in a bowl Soak 16 wooden sleeves in water at least 30 minutes (if u have metal ones u don't have to do this) Beginning and ending with chicken thread chicken, mushrooms, and tomatoes onto 8 pairs of parallel sleeves to make a total of 8 kebabs. Heat outdoor or indoor grill over medium heat until hot Be sure grates are clean and spray with oil lightly Place chicken on hot grill and cookies about 3-4 minutes, turn and continue cooking until chicken is cooled thru, about 2-3 minutes Serving Size: Makes 8 kabobs which is 3 servings

Number of Servings: 1.0

Recipe submitted by SparkPeople user AMYBIRST.