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Italian Chicken “Satay” with Roasted Red Pepper and Traditional Basil Pesto Dipping Sauce
Main Courses
Date: June 6, 2016

Yields:  24 to 48 servings, depending upon the size skewers 

  • ½ cup balsamic vinegar
  • 2 tbsp. Dijon mustard
  • 3 garlic cloves, minced
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • 2 tbsp. olive oil
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • Wooden Skewers-24 to 48 (6'' - 8'')
  • 2 lbs. boneless skinless chicken breasts
Preparation Steps:
  1. Combine and mix marinade ingredients.
  2. Cut chicken breasts across grain into ¼ inch strips.
  3. Marinade chicken strips for 4-12 hours in the fridge.
  4. Weave chicken strips onto skewers.
  5. Broil or grill for about 5 to 8 minutes; cooking time is going to be dependent upon the thickness of the chicken.
  6. Garnish with rosemary and fresh basil and serve warm or at room temperature.

       Roasted Red Pepper Dipping Sauce–


-½ cup jarred roasted red peppers, liquid drained
-1 cup mayonnaise
-1 TBS prepared horseradish
-2 TBS tomato paste
-1 TBS dry basil
-¼ tsp onion powder
-¼ tsp garlic powder
-¼ tsp black pepper
-¼ tsp sea salt
-⅛ tsp cayenne pepper
-¼ cup good-quality extra virgin olive oil


1) Place all ingredients in a food processor and puree until smooth, about 30-45 seconds.
Best served chilled.


              Yield: (About) 1 ½ Cups


       Traditional Basil Pesto


-3 cups packed fresh basil leaves
-4 cloves garlic
-¾ cup grated Parmigiano Reggiano cheese
-½ cup good quality extra olive oil
-¼ cup pine nuts



1)   Combine basil, garlic, and nuts in the bowl of a food processor or blender
2)   While the food processor is running, gradually add oil to achieve desired consistency
3)   Stop processor, remove top and add parmigiano reggiano cheese, and manually incorporate into the pesto mixture
3)   Remove to a small serving bowl; if pesto is too thick, add small amount of olive oil


              Yield: (About) 1 Cups