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    Zucchini & Chicken Kabobs


    Source of Recipe


    Woman's Day Magazine

    List of Ingredients




    1/3 cup bottled balsamic vinaigrette
    2 Tbsp spicy brown mustard
    4 skinned, boned chicken-breast halves, trimmed of visible fat, each cut in half lengthwise, then crosswise in
    1 1/4-in.-wide pieces
    1 each yellow squash and zucchini (about 6 oz each), halved lengthwise, then cut diagonally in 1/2-in.-wide pieces
    Eight 10- to 12-in. skewers

    Recipe



    1. Whisk vinaigrette and mustard in a medium bowl until blended. Remove 2 Tbsp and set aside. Add chicken and both squashes to bowl; toss to coat.

    2. Heat barbecue grill. While grill heats, alternately thread chicken and squashes on skewers, leaving small spaces between food. Discard dressing in bowl.

    3. Grill 4 to 6 in. from heat source 12 to 13 minutes, turning once, until chicken is cooked through and squashes are crisp- tender. Drizzle or brush with reserved 2 Tbsp dressing.


 

 

 


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