Chicken Skewers With Dukkah Crust And Balsamic Reduction

• For the chicken
• 24 chicken tenders, also called chicken tenderloins
• 1 cup dukkah (try Dukkah, it's fantastic!)
• 1/4 cup grated parmigiano-reggiano cheese (about 1 ounce)
• For the vinegar-honey sauce
• 2/3 cup balsamic vinegar
• 1/3 cup honey
• 2 tablespoons Dijon mustard
• 1/4 cup olive oil
• For the chicken skewers
• 24 metal skewers (if using bamboo skewers, soak them in water for 30 minutes before using) or 24 bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before using)

1. Heat oven to 350u0b0F
2. Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 to 15 minutes. Set aside to cool.
3. In a shallow bowl, combine the mustard and olive oil, and season well with salt and freshly ground black pepper. Toss the chicken in the mustard mixture until well coated.
4. Combine the dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.
5. Thread a chicken tender on each skewer. Place the chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes.
6. Serve the skewers with the vinegar-honey sauce.

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Taken from www.food.com/recipe/chicken-skewers-with-dukkah-crust-and-balsamic-reduction-211212 (may not work)