I made this amazing dish for a wine pairing course at Chico State a few weeks ago from a recipie found on epicurious.com. I paired it with Forestville's Gewurztraminer which went fabulously. I opted to not use the cherry tomatoes, and still loved it. 8 skinless boneless chicken breast halves (each about 7 ounces) 48 8-inch bamboo skewers, soaked in water 30 minutes, drained 1 1-pint basket grape tomatoes or small cherry tomatoes 1 cup olive oil 1 cup fresh lemon juice 6 bay leaves, broken into small pieces 3 tablespoons chopped fresh rosemary 4 large garlic cloves, pressed 2 teaspoons salt 2 teaspoons hot pepper sauce 1 cup light mayonnaise Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary. Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight. Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter. Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce. site: http://www.epicurious.com/recipes/food/views/Lemon-Rosemary-Chicken-Skewers-104459