Chicken Sticks with Balsamic Tomato Drizzle

Easy, snappy and beautiful. Doesn't get any better for a hot appetizer platter for a party or a quick family supper. Small plates rule for bariatric eating.

Ingredients

• 10 chicken tenders, usually in packages of 7 to 10 - if large, cut lengthwise
• Bamboo skewers
• Italian seasoning blend - or just salt and pepper
• 1/2 cup balsamic vinegar
• 2 ripe Roma tomatoes, diced
• 1/4 cup chopped fresh Italian flat leaf parsley
• 1 garlic clove, finely minced
• 1 tablespoon olive oil

Instructions

• Preheat broiler or outdoor grill.
• Thread the chicken tenders on the skewers, season on both sides, arrange on sheet pan and set aside.
• Bring balsamic vinegar to a boil in a small pot, reduce heat and simmer until thick and syrupy, 8 to 10 minutes and set aside.
• Toss the diced tomatoes, parsley, garlic and olive oil. Season with salt and pepper.
• Cook the chicken skewers 3 minutes per side, until cooked through and no longer pink.
• Arrange on a platter, scatter with seasoned tomato bruschetta and drizzle with the balsamic syrup.