Chicken and fruit kabobs with mustard-leek sauce

4 servings

Ingredients

Quantity Ingredient
1 pounds Chicken breast boneless and skinless
2 Bananas, small
3 Peaches, medium; pitted
1 cup Leeks, chopped or green onions and tops
2 teaspoons Olive or vegetable oil
1 cup Chicken broth
3 tablespoons Dijon-styly mustard
2 teaspoons Distilled white vinegar
3 Plums, medium; pitted
Vegetable cooking spray
Curry powder
¼ teaspoon Curry powder
¼ teaspoon Pepper
1 tablespoon Cornstarch
2 tablespoons Water, cold
2 tablespoons NutraSweet

Directions

MUSTARD-LEEK SAUCE

Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces.

Thread chickenand fruit onto 16 small wood or metal skewers; spray with cooking spray and sprinkly lightly with curry powder.

Grill kabobs over medium coals, or broil 6 inches from heat source, until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on serving plates; spoon Mustard-Leek Sauce over.

MUSTARD-LEEK SAUCE:

Saute leeks in oil until tender in a small saucepan. Stir in chicken broth, mustard, vinegar, curry powder, and pepper; heat to boiling.

Mix cornstarch and water; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute. Remove from heat; let stand 2 to 3 minutes. Stir in NutraSweet. Makes about 1½ cups.

Nutritional Info: makes 4 entree or 8 appetizer servings.

Serving size: 2 kabobs with 3 tb of sauce.

CALORIES: 180 SATURATED FAT: <1g PROTEIN: 14g CHOLESTEROL: 32mg CARBOHYDRATES: 25g FIBER: 3g TOTAL FAT: 4g SODIUM: 208mg DIABETIC FOOD EXCHANGE: 1 ½ lean meat, 1 fruit, ½ starch

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