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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: * Chicken Breast Halves, cut into 1" cubes.
~-------------------------------------------------------------------------
For marinade, combine lemon juice, water, oil, tarragon, hot pepper sauce,
salt, and garlic. Place chicken in a plastic bag and set in a deep bowl.
Pour marinade in bag. Close bag. Let chicken stand 20 minutes at room
temperature, turning bag frequently. Cut green or sweet red pepper into 1"
squares. Drain chicken, reserving marinade. Thread chicken, zucchini, and
red pepper alternately on 4 long skewers. Arrange skewers on the unheated
rack of a broiler pan. Broil 4-5" from heat about 8 minutes or until
chicken is tender and no longer pink; turn once and brush with marinade.
| Ingredients:
1 Pound(s) Boneless Chicken Breasts *
2 Tablespoon(s) Large garlic cloves; minced
2 Tablespoon(s) Dried Tarragon, Crushed
1/4 Teaspoon(s) Zucchini, Cut In 1" Pieces
2 Tablespoon(s) Green chilies; chopped
1/8 Teaspoon(s) Cloves of Garlic, unpeeled
1 medium Consomme; or
1 medium Sweet Red Pepper |
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