Chicken kabobs

Yield: 6 servings

Measure 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

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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