Categories: Grilling

Ingredients

• 1 1/2 lb. chicken breasts
• 1/4 cup pesto
• 1/4 cup fresh lemon juice
• 1 small, round head radicchio
• Fresh basil
• Parmesan Cream Sauce (see recipe)

Directions

1. Cut chicken into 1-inch cubes. Set a Ziploc bag in a shallow dish. In the bag, combine pesto, lemon juice, 1 tbsp olive oil and 1/2 tsp each salt and black pepper. Add chicken, seal and turn to coat; refrigerate 4 to 8 hours.

2. Cut radicchio into eight wedges, then cut each wedge crosswise in half so each piece is about 1 1/2 to 2 inches across and 3/4 inch thick. Thread two pieces of radicchio on each of eight 10- to 12-inch skewers. Drizzle with 1 tbsp. olive oil and sprinkle with 1/4 tsp each salt and pepper.

3. Remove chicken from marinade, reserving marinade. Add marinated chicken pieces to the skewers.

4. Preheat a grill to medium; brush cooking grates clean and lightly oil.

5. Grill 8 to 10 minutes, occasionally brushing with reserved marinade before turning skewers over halfway through, until chicken is fully cooked and radicchio is charred. Top with fresh basil. Serve warm with Parmesan Cream Sauce for dipping.

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