|6 eaches||Chicken breast halves|
|1 cup||Dry white wine|
|1 teaspoon||Rosemary, crushed|
|2½ cup||Chicken broth|
|2 eaches||Yellow squash, medium|
|2 tablespoons||Green onions, chopped|
|2 tablespoons||Vegetable oil|
|2 eaches||Garlic cloves|
|1 cup||Rice, raw|
|1 each||Zucchini squash|
ince Garlic. Cut squashes into ½ inch thick slices. Remove bones nd skin from chicken and cut into 1½ inch cubes; place in large owl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and arlic; pour over chicken. Marinate at room temperature for 1 hour.
bout 30 minutes before serving, bring broth to a bOil in a medium aucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove rom heat and let stand tightly covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and quashes onto skewers. Brush with marinade. Cook 4 to 5 inches from eat, either under the brOiler or on a charcoal grill, for 8 to 10 inutes or until chicken is cooked through. Turn once and baste with arinade during cooking. Arrange kabobs over rice to serve.
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