Serves 8 (as an appetizer)
1½ pounds Smart Chicken tenderloins
¼ cup balsamic vinegar
2 cloves garlic, sliced
¼ cup olive oil
2 egg yolks
1 lemon, juiced
¼ cup grated Parmesan cheese
¼ cup chopped basil leaves, plus extra whole leaves for garnish
¼ cup chopped fresh parsley, chopped
1 cup olive or canola oil
Wooden skewers, soaked in water for at least 20 minutes
8 ounces cherry tomatoes
½ red onion, cut into 1-inch pieces
Kosher salt and freshly cracked black pepper, as needed
6 ounces fresh mozzarella cheese, cut into 1-inch pieces
Extra-virgin olive oil, for serving
Balsamic glaze, for serving (optional)
Cut the tenderloins in half. In a small mixing bowl, combine the vinegar, garlic, and olive oil and season lightly with salt and pepper. Add the tenderloins to the marinade and toss to coat. Cover and marinate the tenderloins in the refrigerator for 20 to 30 minutes.
Meanwhile, to the bowl of a food processor, add the egg yolks, lemon juice, Parmesan cheese, and herbs and season with salt and pepper. Pulse until combined and almost smooth. While the processor is running, slowly drizzle in the oil to create an emulsion. If the mixture is too thick, add water (a tablespoon at a time) until desired consistency. Season to taste with salt and pepper.
Preheat a grill to medium-high heat.
To assemble the skewers, thread chicken, tomatoes, and red onion in alternating layers. Season each skewer with salt and pepper. Grill the skewers, turning occasionally, until the chicken reaches an internal temperature of 165°F in its thickest portion. Assemble skewers on a serving tray and garnish with fresh mozzarella, basil leaves, olive oil, balsamic glaze, and basil aioli.
Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska