Chicken-on-a-Stick With Italian Dipping Sauces

Recipe from Southern Living Cooking School, APRIL 2008

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:


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.
June 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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