Garlicky Roasted Red Pepper, Fontina & Chicken Bites
Serves: approximately 15
  • 1 ½ chicken tenders, cute into small bite-size pieces (about 15 pieces)
  • ¼ teaspoon paprika
  • ¼ teaspoon cumin
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Drizzle of olive oil
  • 4 ounces fontina cheese, cut into bite-size cubes (about 15 pieces)
  • ½ roasted red pepper, cut into bite-size pieces (about 15 pieces)
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 scant tablespoon kalamata olive, minced
  • Pinch of red pepper flakes
  • Flat leaf parsley for garnish
  1. Marinate chicken in paprika, cumin, and lemon juice in a small bowl for at least thirty minutes and up to three hours.
  2. In a small sauté pan heat one tablespoon of olive over a medium heat. Add garlic, cook until soft and fragrant, making sure not to burn, about one minute. Let cool.
  3. Combine cooked garlic, oil, kalamata olive, red pepper, cheese and pinch of red pepper flake in a small bowl. Let set for at least thirty minutes and up to three hours.
  4. When ready to assemble, season chicken with a little salt and cook in a small sauté pan over a medium-high heat with a little olive oil until brown and cooked through.
  5. Skewer a piece of red pepper, then a piece of chicken, and lastly a piece of cheese onto a toothpick or other skewer. Sprinkle with parsley for color.
Recipe by Cooking for Keeps at