Chick on a Stick
1. Soak wooden skewers in Sunset Red wine for about 20 minutes. Cut chicken into about 1 inch wide strips (about 3-4 strips per chicken breast). Thread chicken by sliding onto skewers in an S shape. Season chicken with salt and pepper. Pour Duplin Muscadine Pineapple & Habanero Salsa over the skewered chicken and let sit for 20 minutes.
2. Grill chicken a few minutes on each side, then finish cooking in a 350 degrees F oven for about 5-7 minutes.
3. Brush a little more Duplin Muscadine Pineapple Habanero Salsa onto cooked chicken skewers and place on a platter to serve.
*Yields 12-14 appetizers.