Title: Chicken Kabobs #1
Categories: Poultry
Yield: 6 Servings

6 Chicken breast halves
1 c Dry white wine
1 ts Rosemary; crushed
2 1/2 c Chicken broth
2 md Yellow squash
2 tb Green onions; chopped
1 ts Paprika
2 tb Vegetable oil
2 Cloves garlic
1 c Rice; raw
1 Zucchini

From: Wendy Lockman

Date: Mon, 15 Apr 1996 20:03:00 -0400

Mince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones and
skin from chicken and cut into 1-1/2 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.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.