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Chicken Brochettes with Red Bell Peppers and Feta
using Sweet Red Pepper Dipping Sauce
Recipe courtesy Sandie Jarrett, adapted from an original recipe from Wine Country Kitchens
 

Makes 6 skewers

3 cup Wine Country Kitchens Sweet Red Pepper Dipping Sauce
5 tablespoons crumbled feta cheese, packed
3 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1/4 teaspoon black pepper, freshly ground
1 1/2 pounds skinless boneless chicken breast halves, cut into 1 1/2 inch pieces
2 large red bell peppers, cut into 1 1/2 inch pieces
1 sweet onion, cut into 1-1/2 inch pieces
6 10 - 12 inch long wooden skewers, soaked in water 30 minutes
2 teaspoons fresh Italian or flat leafed parsley, chopped
 

Mix Sweet Red Pepper Dipping Sauce, 3 tablespoons feta cheese, garlic, rosemary, and pepper in a large bowl.  Add chicken; toss to coat.  Let marinate at room temperature 30 minutes.

Prepare barbecue (medium high heat) or preheat broiler.  Thread chicken, bell pepper, and onion pieces alternately onto skewers.  Sprinkle with salt and pepper.  Grill or broil until chicken is cooked through, about 8 minutes, turning occasionally.

Transfer brochettes to a warmed platter.  Sprinkle with remaining 2 tablespoons feta cheese and the parsley and serve with Roasted Garlic & Wild Mushroom Rice Pilaf.

Cook's Notes:

If you have access to a well established rosemary bush, you can make your own flavorful skewers.  Just trim off  10 - 12 inch long woody stems and strip off all but the last inch or so of the needles.  With a sharp knife, carefully trim the stripped end into a point.  Wash to remove any dirt or debris, pat dry and use.  If the stems are too dry, then soak in water as instructed above. 

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