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    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.
    CALORIES 360
    Total Fat 2.0 grams 3%
    Saturated Fat 0 grams 0%
    Cholesterol 65 milligrams 22%
    Sodium 100 milligrams 4%
    Total Carbohydrate 60 grams 20%




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