Marinated Chicken Skewers with Dried Tomatoes

 

6 skewers

• 6 boneless, skinless chicken thighs, cut into 2-cm (1-in.) cubes

Sun-dried tomato marinade

• 60 ml white wine
• 8 sun-dried tomatoes
• 15 ml balsamic vinegar
• 1 clove of garlic
• 30 ml fresh parmesan, grated
• 60 ml olive oil
• 30 ml ground almonds
• 8 fresh basil leaves
• Salt and pepper

1. In a food processor, combine all the ingredients for the sun-dried tomato marinade to obtain a smooth purée; in a bowl, combine the chicken pieces with the marinade, cover and place in the refrigerator for a minimum of 4 hours.
2. Preheat the oven to 400F (200C).
3. Thread the chicken cubes onto previously oiled wooden skewers; place on a baking sheet lined with parchment paper and bake for 15 minutes.
4. Serve over rice with grilled or sautéed vegetables.

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