Chicken Skewers with Dukkah Crust

1. 1Heat the oven to 350°F and arrange a rack in the middle.
2. 2Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by 1/2, about 10 minutes. Set aside to cool.
3. 3Combine mustard and olive oil in a shallow bowl and season well with salt and freshly ground black pepper. Toss chicken in mustard mixture until well coated.
4. 4Combine dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.
5. 5Thread a chicken tender on each skewer. Place chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes. Serve the skewers with the vinegar-honey sauce.

Beverage pairing: Taittinger Brut La Française Champagne, France. There’s a lot going on in this dish, making it difficult to match with wine. A good rule to remember in cases like this is that champagne goes with everything. For this recipe, it really does work well: It has the fruit to work with the honey-vinegar sauce and a slight nutty-toastiness to pair with the dukkah.