| Chicken Kabobs
6 Chicken breast halves
1 teaspoon Paprika
1 cup Dry white wine
2 teaspoon Vegetable oil
1 teaspoon Rosemary, crushed
2 Garlic cloves
2 1/2 Cup Chicken broth
1 Cup Rice, raw
2 Yellow squash, medium
1 Zucchini squash
2 Teaspoon Green onions, chopped |
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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 owl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and garlic; pour over chicken. Marinate at room temperature for 1 hour. bout 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, bout 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and quashes onto skewers. Brush with marinade. Cook 4 to 5 inches from eat, 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. Servings: 6
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