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If food got rewards for flavor, this one would win a gold medal, hands down! I like to double the ranch dressing and use it in salads.
6 cubes Dorot Gardens Frozen Basil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
salt, to taste
pepper, to taste
2 tablespoons lemon juice
2 pounds chicken cutlets, cut into 1-inch cubes (or you can keep them whole)
1 cup Gefen Mayonnaise
1 tablespoon parve milk (I used almond, such as Gefen Almond Milk)
1 teaspoon Kedem White Wine Vinegar
1/2 bunch fresh chives
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
salt, to taste
pepper, to taste
Combine basil, garlic, salt, pepper, and lemon juice and let the chicken marinate in the mixture for approximately 30 minutes.
Place the chicken on skewers. Grill on medium-high for four minutes per side, six if you like your chicken very well done. If making in the oven, preheat to 400 degrees Fahrenheit and place chicken on a lined cookie sheet. Bake for 20 minutes, flipping after 15.
Place dressing ingredients in a blender and blend until smooth and creamy. Drizzle over chicken.
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