Grilled Chicken Tenders with Pesto

by Seth Kingsbury, Chef, Pazzo!, Chapel Hill, North Carolina

Although this very simple recipe can be jazzed up by making your own pesto, prepared pesto will work just as well. This dish is great as passed hors d’oeuvres or as a main dish. Be sure to soak skewers in water for 20 minutes before use to keep them from burning on the grill.

1 pound Smart Chicken tenders
6 ounces fresh or prepared basil pesto
1/2 cup freshly grated Parmesan cheese
Olive oil
Kosher salt and pepper
10-inch bamboo skewers

Preheat grill and oven to 400°F. (Chicken will be grilled, then finished in the oven.)

Drizzle chicken tenders with olive oil, and season with salt and pepper. Skewer the chicken tenders lengthwise. There should be 5 inches to 6 inches of bamboo skewer to use as a handle.

Place chicken on the center of grill with the skewers pointed to the outside. Grill over high heat for approximately 5 to 6 minutes per side, until the internal temperature of the chicken reaches 165°F.

Arrange chicken skewers onto a baking sheet or oven-safe platter. Brush the chicken with pesto sauce and then top with parmesan cheese. Bake in the oven for about 3 minutes, or until cheese is melted.

Wine Pairing: Goes best with a fruity Italian white wine such as a verdicchio.