Yield: 2 Servings
|2 tablespoons||Each dry sherry and canned chicken broth|
|1 tablespoon||Teriyaki sauce|
|½||Clove garlic, thinly sliced|
|¼ teaspoon||Pared ginger root, thinly sliced|
|5 ounces||Skinned and boned chicken breast, 1-inch pieces|
|5 ounces||Chicken livers|
|8 smalls||Mushroom caps|
|4 mediums||Scallions cut in 1-inch pieces|
In small stainless-steel or glass mixing bowl combine sherry, chicken broth, teriyaki sauce, garlic and ginger; mix well. Add chicken and livers and toss to coat with marinade. Cover with plastic wrap and refrigerate for at least 1 hour.
Onto each of four 12-inch wooden or metal skewers, starting and ending with mushroom cap and alternating remaining ingredients, thread 2 mushroom caps, ¼ each of the chicken pieces, livers and scallions. Remove and discard garlic and ginger from marinade, reserving marinade. Set skewers on nonstick baking sheet and broil 4 to 5 inches from heat source, turning once and brushing frequently with marinade, until livers are browned and firm and chicken is tender, 2 to 3 minutes on each side. Arrange skewers on serving plate and brush or pour any pan drippings over skewers.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.