Yield: 6 Servings
|6 \N||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|
|2 tablespoons||Vegetable oil|
|2 \N||Cloves garlic|
|1 cup||Rice; raw|
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.
MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .