Title: Chicken Kabobs
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 | | Yellow squash, medium |
| 2 | tb | Green onions, chopped |
| 1 | ts | Paprika |
| 2 | tb | Vegetable oil |
| 2 | | Garlic cloves |
| 1 | c | Rice, raw |
| 1 | | Zucchini squash |
ince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones nd
skin from chicken and cut into 1 1/2 inch cubes; place in large owl. Add
Paprika and stir to coat. Combine Wine, Oil, rosemary and arlic; pour over
chicken. Marinate at room temperature for 1 hour. bout 30 minutes before
serving, bring broth to a bOil in a medium aucepan. Stir in rice. Cover
tightly and simmer 20 minutes. Remove rom heat and let stand tightly
covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions.
Meanwhile, thread chicken and quashes onto skewers. Brush with marinade.
Cook 4 to 5 inches from eat, either under the brOiler or on a charcoal
grill, for 8 to 10 inutes or until chicken is cooked through. Turn once and
baste with arinade during cooking. Arrange kabobs over rice to serve.