Title: Honey Mustard Chicken Kabobs
Categories: Poultry Main
Yield: 12 Kabobs

HONEY MUSTARD SAUCE
3/4	c	Butter
3	tb	Honey
3	tb	Dijon mustard
KABOBS
16	oz	Fresh, whole mushrooms (about 24)
1 1/4	lb	Boneless chicken breasts (skinless) cut into 1 1/2-in. pie
2	lg	Red peppers; cut into 1 1/2-inch pieces
1	md	Pineapple; cut into 1 1/2-inch chunks
3	md	Zucchini; sliced about 3/4-inch thick

For sauce, melt butter in small heavy saucepan. Whisk in honey and mustard. Reserve about 1/2 cup of sauce in a serving container. Set aside. For kabobs, thread long metal skewers with mushroom, 2-3 pieces of chicken, red pepper, pineapple and zucchini. Repeat once. Brush kabobs with remaining sauce in saucepan. Grill 6 inches above medium indirect heat for 7 to 10 minutes. Turn and baste with additional sauce from saucepan. Discard any leftover sauce from saucepan. Continue cooking until chicken is tender and no longer pink. Pass reserved sauce to spoon over hot kabobs.

Yield: 12 kabobs Serving Size = 2 kabobs

Nutritional Information

Per serving Calories 380 Total Fat 22 g Total Carbohydrate 26 g Protein 23 g Vitamin A 50 %DV Calcium 4 mg

Copyright American Dairy Association (Reprinted with permission)

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