Chicken Skewers with Tomato and Mascarpone Cheese Fondue

Cut the chicken into 2-inch bite size pieces.  In a medium bowl, marinate chicken pieces with 2 tablespoons of olive oil, 1/2 teaspoon each of rosemary, thyme and sage. Add lemon pepper to taste.   Mix thoroughly and refrigerate in marinade for 30 minutes. In a medium saucepan, heat the remaining oil over medium heat. Add onions, shallots, garlic and remaining herbs. Sauté the ingredients until soft and translucent; about 5 to 7 minutes. Deglaze with wine and let reduce for a minute. Add Carmelina ‘e…San Marzano® Italian Whole Peeled Tomatoes in Puree and stir to combine. Season to taste with salt and pepper. Bring sauce to a boil, and lower to a gentle simmer. Reduce the sauce, about 10 minutes. Remove from heat and blend with an electric hand blender until smooth. Return sauce to stove over low heat. Stir in Mascarpone cheese, mixing thoroughly.  Once cheese has dissolved into the sauce, whisk in heavy cream.  Continue to reduce fondue over gentle heat for about 15 minutes, stirring constantly.  Remove fondue from heat, and garnish with Parmesan cheese and basil. Place fondue over warmer to maintain heat. Skewer chicken and grill over medium heat until fully cooked.   To serve, arrange grilled chicken skewers on a serving platter.  Dip grilled chicken skewers into warm Tomato Mascarpone Fondue and enjoy! Mangia bene!

* Recipe created by Chef Giacomo Pagano on Behalf of Mangia, Inc.