1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon pepper
1/2 pound boneless skinless chicken breast, cubed
1/2 cup balsamic vinegar
2 teaspoons olive oil
5 ounces cubed part-skim mozzarella cheese
18 cherry or grape tomatoes
Combine the salt, chili powder and pepper; rub into chicken cubes. Transfer to a large bowl; add vinegar. Cover and refrigerate for 3-4 hours.
In a large skillet, cook chicken in oil until juices run clear. Cool slightly. Alternately thread chicken, cheese and tomatoes onto wooden skewers. Serve cold.