Chicken Skewers With Dukkah Crust And Balsamic Reduction - cooking recipe

Ingredients

For the chicken
24 chicken tenders, also called chicken tenderloins
1 cup dukkah (try Dukkah, it's fantastic!)
1/4 cup grated parmigiano-reggiano cheese (about 1 ounce)
For the vinegar-honey sauce
2/3 cup balsamic vinegar
1/3 cup honey
2 tablespoons Dijon mustard
1/4 cup olive oil
For the chicken skewers
24 metal skewers (if using bamboo skewers, soak them in water for 30 minutes before using) or 24 bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before using)

Preparation

Heat oven to 350\u00b0F
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.