Delicious appetizers - broil chicken and vegetables for tempting hot kabobs.
lb boneless skinless chicken breast halves
tablespoons reduced-calorie maple-flavored syrup
tablespoons lemon juice
tablespoon butter or margarine, melted
teaspoons chopped fresh or 1/2 teaspoon ground sage leaves
teaspoon grated lemon peel
medium bell pepper, cut into 16 pieces
medium yellow summer squash, cut lengthwise in half, then cut crosswise into 16 pieces
Remove fat from chicken. Cut chicken into 24 pieces. In large glass or plastic bowl, mix remaining ingredients except bell pepper and squash. Stir in chicken, bell pepper and squash. Cover and refrigerate at least 4 hours but no longer than 24 hours.
Set oven control to broil. Thread chicken, bell pepper and squash alternately on each of eight 8-inch skewers.* Place on rack in broiler pan. Broil with tops 4 inches from heat 2 to 3 minutes; turn. Broil 2 to 3 minutes longer or until chicken is no longer pink in center.
If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.