Crusted Chicken Kabobs on Olive Spread Toast

• 20 RITZ Crackers, crushed
• 1/2 cup chopped fresh parsley, divided
• 1 lb. boneless skinless chicken breasts, cut lengthwise into 12 strips
• 1/4 cup KRAFT Real Mayo Mayonnaise
• 1/2 cup pimento-stuffed green olives
• 2 Tbsp. KRAFT Zesty Italian Dressing
• 1 clove garlic
• 1/4 cup PLANTERS Slivered Almonds
• 12 French bread slices (1/4 inch thick), toasted
• 1/4 cup thin roasted red pepper strips

1. Preheat oven to 425 degrees F. Place cracker crumbs and 2 Tbsp.
2. parsley in shallow dish.
3. Thread chicken onto 12 skewers.
4. Brush with mayo; coat with crumb mixture.
5. Place on foil-covered baking sheet.
6. Bake 20 min.
7. or until chicken is cooked through.
8. Meanwhile, process olives, dressing, garlic, almonds and remaining parsley in food processor until blended.
9. Remove chicken from skewers.
10. Spread toast with olive mixture; top with chicken and peppers.

crackers, fresh parsley, boneless skinless chicken breasts, mayonnaise, green olives, italian dressing, clove garlic, bread, thin roasted red pepper strips

Taken from www.kraftrecipes.com/recipes/crusted-chicken-kabobs-on-olive-spread-toast-111624.aspx (may not work)