Chicken & sausage brochettes

Yield: 4 Servings

Measure Ingredient
4 \N Italian sausages
¼ cup Dry white wine
¼ cup Dijon mustard
1 \N Clove (large) garlic; crushed
2 tablespoons Olive oil
2 teaspoons Worcestershire sauce
½ teaspoon Dired thyme
¼ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
2 \N Whole boneless chicken breasts; cut into chunks
2 smalls Zucchini; cut into chunks
2 \N Red bell peppers; cut into chunks

From: Patricia Williams <PIE@...> Date: Fri, 19 Jul 1996 10:21:35 +0000 Cook sausages covered in a skillet of simmering water until cooked through, about 15 minutes. Remove from pan and cut each into about 8 pieces.

Combine white wine with the next 7 ingredients. Whisk until ingredients are thoroughly incorporated. Place chicken and sausage pieces in medium bowl, pour marinade over, cover and refrigerate 4 hours or over night.

Remove meats from marinade, discarding marinade and skewer meats alternately with vegetables on metal or bamboo skewers. If using bamboo, soak in water for at least 30 minutes before using. Grill brochettes 6-10 minutes or until chicken is cooked through.

EAT-L Digest 18 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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