2 lbs. Skinless, boneless chicken breasts (4 oz. each)
1 lb. Italian sausage links, mild
1 Pint Cherry tomatoes
1 Bag Bamboo skewers, soaked in water
Marinade2 tsp. Colavita pepper oil 2 Tsb. Fresh rosemary, chopped 1/2 Cup Lemon juice 1 tsp. Salt 3 Bay leaves, broken into pieces 2 Garlic cloves, large, pressed
Cut each piece of chicken in half lengthwise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer.
For chicken marinade, in a large baking dish mix pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic. Place each chicken skewer in the marinade and marinate for at least three hours. Bake sausage at 350° F for 20-minutes. Cut each link into three pieces; set aside.
Cook chicken on grill until internal temperature reaches 165° F or cook in oven at 350° F until internal temperature reaches 165° F. Skewer sausage and place on hot grill until internal temperature reaches 155° F or cook in oven at 350° F until internal temperature reaches 155° F.