Chicken-On-A-Stick With Italian Dipping Sauces

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1 28-ounce package(s) PILGRIM'S PRIDE Breaded Chicken Breast Strips

14 to 18 6-inch wooden skewers

Fresh Herb Sauce:

2 garlic cloves

1 1-ounce package(s) fresh basil leaves, stems removed

4 mint sprigs, stems removed

1 cup(s) firmly packed fresh flat-leaf parsley leaves (about 1 bunch)

1/2 cup(s) grated Parmesan cheese

1/2 teaspoon(s) salt

1/2 teaspoon(s) freshly ground pepper

1/2 cup(s) warm water

1/2 cup(s) olive oil

2 tablespoon(s) red wine vinegar

black beans

Sun-dried Tomato Aïoli:

1 1/2 cup(s) light mayonnaise

1/3 cup(s) firmly packed sun-dried tomatoes in oil, drained

1/4 cup(s) milk

1 garlic clove

2 teaspoon(s) chopped fresh rosemary

1 teaspoon(s) lemon zest

Alfredo-Artichoke Dip:

1 14-ounce can(s) extra-small artichoke hearts, drained and finely chopped

1 10-ounce container(s) refrigerated light Alfredo sauce

1/2 cup(s) milk

1/4 cup(s) grated Parmesan cheese

1 tablespoon(s) chopped fresh oregano

1 teaspoon(s) minced garlic

1/2 teaspoon(s) pepper

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