Grilled Chicken Skewers With Red Pepper Pesto

• 1 (7 ounce) jar roasted red peppers, drained well
• 1/2 cup fresh cilantro leaves
• 3 tablespoons balsamic vinegar
• 1 garlic clove, peeled
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground coriander
• 1 pinch ground cinnamon
• 8 tablespoons olive oil, divided
• 1/2 cup whole almond, toasted (about 2 1/2 ounces)
• 4 chicken breasts, skinless and boneless

1. Blend first 7 ingredients and 6 tablespoons of oil in a food processor until almost smooth. Add almonds and process until finely chopped, but not ground. Season to taste with salt and pepper.
2. Prepare grill (medium-high heat) or preheat broiler. Brush chicken with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill until cooked through, about 5 minutes per side. Cut chicken into 1-inch pieces. Skewer each piece with toothpick. Arrange on platter and serve with pesto.

red peppers, fresh cilantro, balsamic vinegar, garlic, dry mustard, ground coriander, ground cinnamon, olive oil, whole almond, chicken breasts

Taken from www.food.com/recipe/grilled-chicken-skewers-with-red-pepper-pesto-488707 (may not work)