Ingredients
1/2 teaspoon salt1/2 teaspoon chili powder1/8 teaspoon pepper1/2 pound boneless skinless chicken breast, cubed1/2 cup balsamic vinegar2 teaspoons olive oil5 ounces cubed part-skim mozzarella cheese16 cherry or grape tomatoes
Preparation
Combine salt, chili powder and pepper; rub into chicken cubes. Transfer to a large bowl. Add vinegar; toss to coat. Cover and refrigerate for 3-4 hours.
Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until no longer pink. Cool slightly. Alternately thread chicken, cheese and tomatoes onto wooden skewers. Serve cold.
