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Ingredients: |
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Glaze:
2 tablespoons Bookbinder's Honey Mustard
¼ cup crushed pineapple
1 tablespoon chopped fresh parsley or 1 teaspoon dried
¾ pound boneless chicken breast cut into 12 pieces
1 large green bell pepper, seeded, cut in chunks
3 small onions, quartered
12 cherry tomatoes
12 small mushrooms |
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Directions: |
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Combine glaze ingredients. Place ingredients alternately on a
skewer: a piece of chicken, bell pepper, onion, chicken, tomato,
mushroom. Repeat with remaining ingredients. Brush with
glaze. Place under preheated broiler or on grill. Cook 10-15
minutes, turning often. Serves 6. Serving suggestion: Serve
with hot, fluffy rice and fresh berries for desert.
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