2 chicken breast halves, cut into 24 long strips

1/4 cup (60 ml) pesto

24 wooden skewers, soaked in water for 30 minutes

2 tbsp (30 ml) honey

2 tbsp dried cranberries, finely chopped

2 tbsp pistachios, finely chopped

Olive oil, for cooking

Salt and pepper

With the rack in the highest position, preheat the oven’s broiler.

In a bowl, combine the chicken and pesto. Season with salt and pepper. Thread the meat onto the skewers (see note).

Lightly oil a baking dish and arrange the skewers. Bake for about 8 minutes or until the meat is cooked through. Place in a serving dish or on a wooden board and brush with the honey while still hot. Sprinkle with the cranberries and pistachios.

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