Chicken kebabs with tomato and basil compote
500g boneless chicken breasts, diced
2 tbsp basil infused oil
2 tbsp balsamic vinegar
25g Fresh Living Basil, reserve a few little leaves for garnish
6 tomatoes, halved (350g)
1 garlic clove, chopped
1 red pepper, diced (170g)
Preheat the oven to 200C, gas mark 6.
Mix together the chicken, 1 tbsp each oil and vinegar and ¼ basil, shredded, season and marinate for 10 minutes.
Meanwhile, place the tomatoes cut side up in a small roasting tin, sprinkle with garlic, remaining oil and vinegar and basil, roughly torn, season and roast for 20 minutes. Mix roughly with a spoon to break up the tomatoes.
Thread the chicken and peppers onto 4 skewers and place under a preheated grill for 15 minutes, turning occasionally until cooked throughout. Serve with the tomato and basil compote.