Chicken And Mozzarella Cheese Skewer

  • recipe

    Main Meal
    Chicken and Mozzarella Cheese Skewer

    recipe

    USA CHEESE

Servings4
Dish TypeMain Meal
Prep Time45
Cook Time0
INGREDIENTS Total items( 15 )
  • recipe Bayara Fine Table Salt
    1 pinch
  • recipe Bayara Black Pepper Powder
    1 pinch
  • recipe Crystal Farms Shredded Mozzarella Low Moisture
    150 g
  • recipe American Garden Balsamic Vinaigrette
    50 ml
  • recipe Al Shafi Squeezy Natural Honey
    40 g
  • recipe Maille Dijon Originale Mustard
    20 g
  • recipe Eggplant Round Black Organic UAE
    130 g
  • recipe Capsicum Red Holland
    120 g
  • recipe Alyoum Chicken Fillet
    4 pcs
  • recipe RS Pure Olive Oil
    270 ml
  • recipe Bayara Walnuts Jumbo
    70 g
  • recipe Coriander Premium UAE
    50 g
  • recipe Garlic Organic India
    5 cloves
  • recipe Bayara Thyme
    5 g
  • recipe Potato Loose Washed Egypt
    350 g

How to Make

  • Preheat the oven to 200°C.
  • Lay the potato slices evenly on a non-stick baking tray or cast-iron skillet, along with the garlic cloves and fresh thyme leaves. Season with salt and black pepper and bake for 20 minutes
  • Prepare the coriander pesto by blending the coriander leaves, walnuts, crushed garlic, olive oil, salt and black pepper with a hand blender
  • Spread the coriander pesto evenly on the chicken breasts, roll and cut into 2 cm chunks.
  • Build the skewers by threading the chicken rolls, red bell pepper and eggplant slices, making sure not to stack them too tightly so that the heat can penetrate and cook them through
  • Cook the skewers in a griddle pan on high heat for 2 minutes on each side.
  • Remove the potatoes from the oven and lay the chicken skewers on top. Sprinkle with Mozzarella cheese.
  • Bake for another 10 minutes until the cheese melts.
  • Meanwhile, whisk the Dijon mustard, honey, white balsamic vinegar and olive oil in a bowl to make a vinaigrette dressing
  • Remove the chicken and potato tray from the oven. Serve hot with vinaigrette dressing.
  • Serve with some rustic bread to soak up the juices