Chicken Kabobs w/HoneyPoppy Seed Glaze
Source of Recipe
Makes: 4 servings (2 kabob
8 wooden skewers, (10-inches each)
3/4 cup honey
3/4 cup distilled white vinegar
1-1/2 tablespoons Gulden'sŪ Spicy Brown Mustard
1 pound boneless skinless chicken breasts, cut into 3/4-inch-wide strips
2 teaspoons cornstarch
2 teaspoons water
1 teaspoon poppy seed
PAMŪ for Grilling Spray
1/2 medium green bell pepper, cut into 1-inch chunks
1/2 medium red bell pepper, cut into 1-inch chunks
1 small yellow squash, halved then cut into 1/2-inch-thick slices
2 small onions, quartered
8 whole fresh mushrooms
Soak wooden skewers in water 30 minutes. Meanwhile, combine honey, vinegar and mustard in medium bowl. Remove 3/4 cup of the honey mixture; place in small saucepan; set aside. Add chicken to remaining honey mixture; toss to coat. Cover. Refrigerate 30 minutes to marinate, stirring occasionally.
Add cornstarch and water to 3/4 cup honey mixture in saucepan; mix well. Cook over medium heat 8 minutes, or until thickened and translucent, stirring constantly. Remove from heat. Stir in poppy seed; set aside.
Spray grate of outdoor grill with grilling spray. Position grill rack 4 to 6 inches from heat source. Preheat grill to medium heat. Drain chicken; discard marinade. Thread chicken, accordion-style, onto skewers, include at least 3 pieces of either red and green bell pepper, squash, onion or mushroom.
Grill 3 minutes on each side, or until chicken strips are no longer pink in centers, brushing frequently with the honey poppy seed mixture.
Total Fat 2.0 grams 3%
Saturated Fat 0 grams 0%
Cholesterol 65 milligrams 22%
Sodium 100 milligrams 4%
Total Carbohydrate 60 grams 20%