Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

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.