Chicken-Mushroom Kabobs |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup cider vinegar | 1/4 cup soy sauce | 2 tablespoons vegetable oil |
| 2 tablespoons honey | 2 small green onions, minced | 4 chicken breast halves, skinned, boned, and cut into 1-1/2-inch pieces |
| 10 large fresh mushrooms, halved | 10 slice bacon | 1 (8-ounce) can sliced pineapple, drained |
| vegetable cooking spray | ||
| 1 | Combine first 5 ingredients; stir well. Add chicken and mushrooms. Cover and marinate in refrigerator 2 hours. |
| 2 | Remove chicken and mushrooms from marinade, reserving marinade. Slice bacon in half crosswise. Place a piece of chicken and a mushroom half together, and wrap with a piece of bacon. Cut each pineapple slice into three pieces. Alternate chicken, mushrooms, and pineapple on 6 (12-inch) skewers, placing a mushroom half on each end of skewer. Place kabobs on a broiler rack coated with cooking spray; place in broiler pan. Broil 6 inches from heat 15 minutes or until chicken is done, turning and basting often with marinade. |