4 chicken breast
1 head broccoli
1 package cherry tomato
30-40 wood skewers
1 pint Mike’s Deli honey mustard


Soak wood skewers in water allowing to sit at least 10 minutes.
Heat flat grill (not grid) on stove top.
Preheat oven to 350.
Cut stem from broccoli and then with paring knife cut broccoli into small florets.
Set aside.
Clean Chicken and then slice into 3 equal half lengthwise.
If the breast is very thick slice into 3 equal portions.
Cut the portioned chicken pieces into julienne strips, about 1 inch wide.
Toss chicken in olive oil, salt and pepper, add the garlic and mix to coat chicken well.
Remove the skewers from the water.
Skewer the chicken strips onto the middle of the skewer.
Wash hands and put on a small pan of water with 1 tsp of salt to blanch the broccoli.
Put chicken skewers onto the grill 8-10 at the time.
Use thongs to flip skewers over once they have browned about 1-2 minutes per side.
As you remove the skewers from grill place on a sheet pan.
Once all of them are finished place the sheet pan in the oven for 3-5 minutes.
Your time may vary depending on how thin you have cut your chicken.
Blanch the broccoli in the boiling water.
You will have to skewer it so only allow it to cook for about 40 seconds to one minute.
Drain broccoli and run under cool water or put in an ice bath, which is a bowl of water with ice added.
This not only stops the cooking process, but also retains to bright green color.
Take the skewers from the oven, set aside.
Dry the broccoli on paper towels.
Wash and dry the tomatoes.
Skewer the broccoli onto the sharp end of the skewer and the tomato onto the dull and close to the chicken.
Enjoy with honey mustard or your favorite dipping sauce.
Makes approximately 40 pieces.