Tuscan Kabobs

• 16 bacon strips, cut in half widthwise
• 1-1/2 pounds boneless skinless chicken breasts
• 1 loaf (1/2 pound) French bread
• 32 fresh basil leaves
• 32 cherry tomatoes
• 1/2 cup lemon juice
• 5 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup mayonnaise
• 1/2 cup roasted sweet red peppers
• 4 garlic cloves, peeled and halved
• 1/2 teaspoon crushed red pepper flakes

1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
2. Cut chicken into 32 cubes, about 1 in. each. Wrap a bacon piece around each cube. Cut bread in half lengthwise, then cut into 32 slices.
3. On 32 metal or soaked wooden appetizer skewers, thread a wrapped chicken cube, basil leaf, bread slice and cherry tomato. Place on
4. .
5. In a small bowl, combine the lemon juice, oil, salt and pepper; brush over kabobs. Let stand for 10 minutes.
6. Broil 3-4 in. from the heat for 6-8 minutes or until chicken is no longer pink, turning frequently. Meanwhile, place aioli ingredients in a food processor; cover and process until blended. Serve with kabobs.

bacon, chicken breasts, bread, basil, tomatoes, lemon juice, olive oil, salt, pepper, mayonnaise, sweet red peppers, garlic, red pepper

Taken from www.tasteofhome.com/recipes/tuscan-kabobs/ (may not work)