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Yield: 2 - 4 servings
2 boneless, skinless chicken breasts
8 oz Summer Fresh Roasted Red Pepper Dip
Cut chicken into 1 1/2 inch strips diagonally. Place strips of chicken in a bowl with 4 tbsp (60 mL) Summer Fresh Roasted Red Pepper Dip and allow to marinate in refrigerator for 30 minutes. Remove chicken strips from marinade, and thread on to wooden skewers. Dispose of remaining marinade. Grill chicken skewers for 2 - 3 minutes per side, or alternatively, bake in 350°F (180°C) oven for 8 minutes, turning them over after 4 minutes. Serve on platter, or individual plates with extra Summer Fresh Roasted Red Pepper Dip for dipping.