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Cut chicken breasts into long strips. Combine pesto and Fustini’s 18 Year with some salt and pepper. Divide this mixture in half, reserving half and marinating the meat with the other half. Let chicken marinate for 2 hours or up to overnight.
Prepare a hot grill. Skewer the chicken on 8 inch bamboo or wooden skewers. Place directly over the heat initially to sear, then move the indirect heat to finish.
Once fully cooked, spoon some more of the pesto over the top and sprinkle with Parmesan cheese and serve immediately.
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