Chicken and fruit kabobs with mustard-leek sauce
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Contents |
[edit] Description
[edit] Ingredients
- 1 lbs Chicken breast
- -boneless and skinless
- 2 bananas, small
- 3 peaches, medium, pitted
- 3 plums, medium, pitted
- vegetable cooking spray
- curry powder
- mustard-leek sauce
- 1 cup leeks, chopped
- -or green onions and tops
- 2 tsp olive or vegetable oil
- 1 cup chicken broth
- 3 tbsp dijon-styly mustard
- 2 tsp distilled white vinegar
- 1/4 tsp curry powder
- 1/4 tsp pepper
- 1 tbsp cornstarch
- 2 tbsp water, cold
- 2 tbsp nutrasweet
[edit] Directions
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 ½ cups. Nutritional info: makes 4 entree or 8 appetizer servings. Serving size: 2 kabobs with 3 tb of sauce. Calories: 180 saturated fat:
