These chicken kabobs are brushed with mayo, tossed with a crunchy coating and baked until golden—then served, unskewered, on olive tapenade-topped toast.
What You Need
Original recipe yields 12 servings
20 RITZ Crackers, crushed
1/2 cup chopped fresh parsley, divided
1 lb. boneless skinless chicken breast s, 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
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Let's Make It
Preheat oven to 425ºF. Place cracker crumbs and 2 Tbsp. parsley in shallow dish. Thread chicken onto 12 skewers. Brush with mayo; coat with crumb mixture. Place on foil-covered baking sheet.
Bake 20 min. or until chicken is cooked through. Meanwhile, process olives, dressing, garlic, almonds and remaining parsley in food processor until blended.
Remove chicken from skewers. Spread toast with olive mixture; top with chicken and peppers.
Olive spread can be stored in airtight container in refrigerator up to 1 week.
Manzanilla and picholine are two varieties of green olives. Once pitted, both can be used in this recipe.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning
Quick Olive Spread Tapas
Short on time? Omit the Crusted Chicken Kabobs. Prepare the Olive Spread mixture. Spread softened PHILADEPHIA Cream Cheese on RITZ Crackers, then top with Olive Spread mixture.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.