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If all the bread does not fit on a skewer - make croutons and serve with the chicken & mozzarella.
In a large bowl combine tomato paste, 1 tablespoon spice blend, balsamic, 1/4 cup olive oil, 1 tablespoon parsley and 1 tablespoon basil. Toss in chicken and stir to coat. Marinate 20 minutes. If using wooden skewers, soak in a pan of water 20 minutes. Preheat grill to medium-high. In a medium bowl, add bread cubes and 3 tablespoons of olive oil. Skewer chicken and bread cubes and season with salt and pepper to taste. Place on prepared grill and cook, turning once until chicken is fully cooked, the internal temperature reaches 165 degrees and bread is charred. Remove from heat.
Combine mozzarella balls, 3 tablespoons of olive oil, 1/2 tablespoon spice blend, 1 tablespoon parsley and 1 tablespoon basil. Spread on top of skewers and garnish with remaining basil and a drizzle of balsamic glaze.
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