| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 6 | Servings | |
INGREDIENTS
| 6 | Chicken breast halves | |
| 1 | c | Dry white wine |
| 1 | ts | Rosemary; crushed |
| 2 1/2 | c | Chicken broth |
| 2 | md | Yellow squash |
| 2 | tb | Green onions; chopped |
| 1 | ts | Paprika |
| 2 | tb | Vegetable oil |
| 2 | Cloves garlic | |
| 1 | c | Rice; raw |
| 1 | Zucchini |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Mon, 15 Apr 1996 20:03:00 -0400 Mince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones and skin from chicken and cut into 1-1/2 inch cubes; place in large bowl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and garlic; pour over chicken. Marinate at room temperature for 1 hour. about 30 minutes before serving, bring broth to a bOil in a medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and squashes onto skewers. Brush with marinade. Cook 4 to 5 inches from heat, either under the brOiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through. Turn once and baste with marinade during cooking. Arrange kabobs over rice to serve. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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