Chicken kabobs #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken breast halves | |
| 1 | cup | Dry white wine |
| 1 | teaspoon | Rosemary; crushed |
| 2½ | cup | Chicken broth |
| 2 | mediums | Yellow squash |
| 2 | tablespoons | Green onions; chopped |
| 1 | teaspoon | Paprika |
| 2 | tablespoons | Vegetable oil |
| 2 | Cloves garlic | |
| 1 | cup | Rice; raw |
| 1 | Zucchini | |
Directions
From: Wendy Lockman <wlockman@...> Date: Mon, 15 Apr 1996 20:03:00 -0400 Mince Garlic. Cut squashes into ½ inch thick slices. Remove bones and skin from chicken and cut into 1-½ inch cubes; place in large bowl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and garlic; pour over chicken. Marinate at room temperature for 1 hour. about 30 minutes before serving, bring broth to a bOil in a medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and squashes onto skewers. Brush with marinade. Cook 4 to 5 inches from heat, either under the brOiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through.
Turn once and baste with marinade during cooking. Arrange kabobs over rice to serve.
MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .