Skewers
Olive Oil	tbsp
Boneless Chicken Breast	g
Cherry Tomatoes	g
Burrata Cheese	g
Mozzarella Balls	g
Fresh Basil	g
Pesto Vinaigrette
Fresh Basil	g
Fresh Parsley	g
Garlic Clove
Honey	tbsp
Olive Oil	g
White Aceto Balsamico	g
Lemon Juice	tbsp
Salt & Pepper to taste

1. For the pesto vinaigrette, wash the basil and parsley, shake dry and cut into small pieces. Peel the garlic and chop coarsely. Add all the ingredients in a tall jar and blend until smooth and creamy. Season with salt and pepper.
2. Rinse the chicken under cold water, pat dry and cut into 2 x 2 cm cubes. Wash the cherry tomatoes and pat dry. In a bowl, toss the chicken with half of the pesto and 1 tablespoon of olive oil. In a separate bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper.
3. Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken with the tomatoes. If you have additional tomatoes, thread them on additional skewers and grill them up with the chicken.
4. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10-12 minutes total.
5. Arrange the mozzarella and burrata on a serving plate. Place the skewers over the cheese. Spoon the remaining vinaigrette over everything and top with fresh basil.

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