Grilled Chicken Skewers With Red Pepper Pesto - cooking recipe

Ingredients

1 (7 ounce) jar roasted red peppers, drained well
1/2 cup fresh cilantro leaves
3 tablespoons balsamic vinegar
1 garlic clove, peeled
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1 pinch ground cinnamon
8 tablespoons olive oil, divided
1/2 cup whole almond, toasted (about 2 1/2 ounces)
4 chicken breasts, skinless and boneless

Preparation

Blend first 7 ingredients and 6 tablespoons of oil in a food processor until almost smooth. Add almonds and process until finely chopped, but not ground. Season to taste with salt and pepper.
Prepare grill (medium-high heat) or preheat broiler. Brush chicken with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill until cooked through, about 5 minutes per side. Cut chicken into 1-inch pieces. Skewer each piece with toothpick. Arrange on platter and serve with pesto.