Chicken Pesto Sub Kabobs

This was an interesting dish to make.  Never thought of having bread on a kabob.  It turned out really well and tasted great!  I usually use Tastefully Simple's Avocado Oil as a substitute for olive oil.  Make sure you soak the wooden skewers.

Ingredients:

3 Tbsp Dried Tomato & Garlic Pesto Mix
3 Tbsp water
2 Tbsp olive oil
2 lbs boneless skinless chicken breasts, cut into 48 cubes, seasoned with salt and pepper
1 c grated Parmesan Cheese
1 (11 oz) pkg refrigerated breadstick dough (12 sticks)
12 (12 inch) wooden skewers
3 Tbsp butter, melted
1 tsp Garlic Garlic Seasoning

Instructions:

1.  Prepare Dried Tomato & Garlic Pesto Mix according to package directions using water and olive oil.  Let cool.  Place in a gallon freezer bag with seasoned chicken.  Seal well; toss to coat.  Add cheese; toss to coat.

2.  Preheat oven to 375 degrees F.  Remove chicken pieces from bag, shaking off excess cheese; set chicken aside.

3.  Separate breadsticks.  Loosely weave 1 breadstick and 4 cubes of chicken onto each skewer in an "s" pattern. Place on a greased large baking sheet.  In small bowl, combine melted butter and Garlic Garlic Seasoning; brush on skewers.

4.  Bake 15-17 minutes or until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and bread is golden brown.

Makes 6 servings.  Serve with steamed California-blend vegetables.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.