Chicken Skewers With Dukkah Crust And Balsamic Reduction Recipes

Steps:

• Heat oven to 350°F
• Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 to 15 minutes. Set aside to cool.
• In a shallow bowl, combine the mustard and olive oil, and season well with salt and freshly ground black pepper. Toss the chicken in the mustard mixture until well coated.
• Combine the dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.
• Thread a chicken tender on each skewer. Place the chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes.
• Serve the skewers with the vinegar-honey sauce.

Steps:

• For the balsamic reduction: In a small saucepan over medium-low heat, bring the balsamic vinegar to a boil.
• Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount (about 20 minutes.) Watch it carefully. Remove from the heat and set aside.
• Meanwhile, assemble the salad by layering the tomato, mozzarella, and basil.
• Lightly drizzle the olive oil and balsamic reduction over the salad and sprinkle with salt and pepper.

Steps:

• Place all ingredients in a bowl and toss to combine. Store in an airtight container for up to 1 year.