Chicken kabobs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | teaspoon | Paprika |
| 2 | tablespoons | Vegetable oil |
| 2 | eaches | Garlic cloves |
| 1 | cup | Rice, raw |
| 1 | each | Zucchini squash |
Directions
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.