Skewered Chicken Tenders Basted with Pesto Oil
Ingredients
- 16 7-inch bamboo skewers, soaked in water for 15 minutes, then drained
- ¼ cup store-bought basil pesto, at room temperature
- 2 tablespoons extra virgin olive oil, plus more for brushing
- 1 1/2 pounds chicken breast tenders (about 16 tenders)
- Kosher or sea salt
- Freshly ground pepper
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