Chicken-on-a-Stick With Italian Dipping Sauces

Ingredients

• 1 28-ounce package(s) PILGRIM'S PRIDE Breaded Chicken Breast Strips
• 14 to 18 6-inch wooden skewers
• Fresh Herb Sauce:
• 2 garlic cloves
• 1 1-ounce package(s) fresh basil leaves, stems removed
• 4 mint sprigs, stems removed
• 1 cup(s) firmly packed fresh flat-leaf parsley leaves (about 1 bunch)
• 1/2 cup(s) grated Parmesan cheese
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground pepper
• 1/2 cup(s) warm water
• 1/2 cup(s) olive oil
• 2 tablespoon(s) red wine vinegar
• black beans
• Sun-dried Tomato Aïoli:
• 1 1/2 cup(s) light mayonnaise
• 1/3 cup(s) firmly packed sun-dried tomatoes in oil, drained
• 1/4 cup(s) milk
• 1 garlic clove
• 2 teaspoon(s) chopped fresh rosemary
• 1 teaspoon(s) lemon zest
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground pepper
• Alfredo-Artichoke Dip:
• 1 14-ounce can(s) extra-small artichoke hearts, drained and finely chopped
• 1 10-ounce container(s) refrigerated light Alfredo sauce
• 1/2 cup(s) milk
• 1/4 cup(s) grated Parmesan cheese
• 1 tablespoon(s) chopped fresh oregano
• 1 teaspoon(s) minced garlic
• 1/2 teaspoon(s) pepper

Preparation

1. 1. Prepare chicken according to package directions. Carefully thread 1 tender onto each skewer. Serve with dipping sauces. Garnish with fresh parsley sprigs, if desired. For the Fresh Herb Sauce: 1. Process garlic in a food processor 20 seconds or until minced. Add basil and next 5 ingredients; process 10 seconds.
2. 2. Whisk together 1/4 cup warm water, oil, and vinegar. With processor running, pour oil mixture through food chute in a slow, steady stream, processing just until blended. Makes about 1 1 \.2 cups.
3. For the Sun-dried Tomato Aïoli: 1. Process all ingredients in a food processor 15 seconds or until smooth, stopping to scrape down sides as needed. Cover and chill until ready to serve. Store in an airtight container in refrigerator up to 1 week. Makes 2 cups. For the Alfredo-Artichoke Dip: 1. Stir together all ingredients in a medium saucepan; cook over medium heat, stirring often, 5 minutes or until thoroughly heated and cheese is melted. Makes 2 cups.