Chef Maxwell's
Skewered Chicken with
Tuscan Salsa

12 ounces sun-dried tomatoes
1 cup capers
2 jars roasted red peppers
½ cup toasted pine nuts
½ tablespoon roasted garlic
½ cup olive oil
1 jar pitted Kalamata olives
1 pound boneless, skinless chicken breast

Combine the sun-dried tomatoes, capers, roasted red peppers, pine nuts, roasted garlic, olive oil and olives. Cut the chicken into 1-inch square cubes, and coat cubes with the previously mixed salsa ingredients. Thread the chicken onto skewers and grill or pan-sear until done. Heat the salsa to a boil, and serve it atop the cooked skewered chicken. Serves six as an appetizer or three as an entrée.