| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains, Vegetables |
|
Poultry, Low-cal, Fruits/nuts |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken breast boneless and skinless |
| 2 |
|
Bananas, small |
| 3 |
|
Peaches, medium; pitted |
| 3 |
|
Plums, medium; pitted |
|
|
Vegetable cooking spray |
|
|
Curry powder |
| 1 |
c |
Leeks, chopped or green onions and tops |
| 2 |
ts |
Olive or vegetable oil |
| 1 |
c |
Chicken broth |
| 3 |
tb |
Dijon-styly mustard |
| 2 |
ts |
Distilled white vinegar |
| 1/4 |
ts |
Curry powder |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water, cold |
| 2 |
tb |
NutraSweet |
INSTRUCTIONS
MUSTARD-LEEK SAUCE
Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces.
Thread chickenand fruit onto 16 small wood or metal skewers; spray with
cooking spray and sprinkly lightly with curry powder. Grill kabobs over
medium coals, or broil 6 inches from heat source, until chicken is done, 6
to 8 minutes, turning once. Arrange kabobs on serving plates; spoon
Mustard-Leek Sauce over. MUSTARD-LEEK SAUCE: Saute leeks in oil until
tender in a small saucepan. Stir in chicken broth, mustard, vinegar, curry
powder, and pepper; heat to boiling. Mix cornstarch and water; stir into
boiling mixture. Boil, stirring constantly, until thickened, about 1
minute. Remove from heat; let stand 2 to 3 minutes. Stir in NutraSweet.
Makes about 1 1/2 cups.
Nutritional Info: makes 4 entree or 8 appetizer servings. Serving
size: 2 kabobs with 3 tb of sauce. CALORIES: 180 SATURATED FAT:
<1g PROTEIN: 14g CHOLESTEROL: 32mg CARBOHYDRATES: 25g FIBER: 3g TOTAL FAT:
4g SODIUM: 208mg DIABETIC FOOD EXCHANGE: 1 1/2 lean meat, 1 fruit,
1/2 starch
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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