| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Ground mustard |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
c |
Water |
| 1/2 |
c |
Soy sauce |
| 1 |
tb |
Vegetable oil |
| 4 |
|
Boneless skinless chicken breast halves |
| 2 |
md |
Zucchini; cut in 1 1/2 in slic |
| 1 |
md |
Onion; cut in wedges |
| 1 |
md |
Green pepper; cut into chunks |
| 12 |
|
Fresh mushrooms |
INSTRUCTIONS
In a resealable plastic bag, combine the mustard and Worcestershire sauce.
Add water, soy sauce and oil; remove 1/3 cup and set aside for basting.
Cut chicken into 1 1/2 inch pieces; add to bag. Seal and refrigerate for 1
1/2 to 2 hours. Drain, discarding marinade. Thread chicken and vegetables
alternately on skewers. Baste with reserved marinade. Grill over hot coals
for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken
juices run clear.
Recipe By : Taste Of Home June/July '96
Posted to MC-Recipe Digest V1 #254
Date: Mon, 21 Oct 1996 22:15:25 -0400
From: Eileen & Bob Holze <beck4@asan.com>
A Message from our Provider:
“God will ultimately have HIS way, not yours!”