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- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (for garnish)
- Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes before baking)
Directions:
Start by preheating the oven to 375 degrees F (190 degrees C), and allow it to warm up while you prepare the chicken.
Cut the chicken breasts into 1-inch cubes, thinking of each one as a little piece of comfort food.
In a mixing bowl, combine the grated Parmesan cheese, minced garlic, olive oil, basil, thyme, salt, and pepper. Mix together like a melange of flavors.
Toss the chicken cubes in the herb-cheese mixture until each piece is lightly coated, like a hug.
Thread the seasoned chicken pieces onto the skewers, leaving a little space between each piece so they cook evenly, much like you would leave room for cookie dough to rise.
Arrange the skewers on a baking sheet, as if you were serving them to a crowd at a county fair.
Bake in the preheated oven for about 25-30 minutes, or until the chicken is golden brown and tender when pierced with a fork.
Once done, let them rest while you call for hungry people, then sprinkle them with fresh parsley before serving, so they look like a bright spring meadow.
Variations and Tips:
- For a richer, earthier flavor, add a crown of sautéed mushrooms on top of the skewers before finishing baking.
- If you feel the call of summer, take these skewers to the grill for honest-to-goodness smoky char.
- If the chicken is rare, feel free to substitute pork or even plump shrimp, adjusting the cooking time accordingly.
- And don’t shy away from the idea of sauce—a cold buttermilk ranch or tart marinara can be the cherry on top of the cake.