|
With no added salt and very little oil in the marinade, these broiled
or grilled kabobs made with skinless chicken breasts are lower in
saturated fat, cholesterol, and sodium.
| 8 |
boneless, skinless chicken
breasts |
| 8 |
fresh mushrooms |
| to
taste |
black pepper |
| 8 |
parboiled whole white onions |
| 2 |
oranges, quartered |
| 8 |
canned pineapple chunks |
| 8 |
cherry tomatoes |
| 1
can (6 oz) |
frozen, concentrated apple
juice, thawed |
| 1
C |
dry white wine |
| 2
Tbsp |
soy sauce, low sodium |
| dash |
ground ginger |
| 2
Tbsp |
vinegar |
| 1/4
C |
vegetable oil |
- Sprinkle chicken breasts with
pepper.
- Thread 8 skewers as follows:
chicken, mushroom, chicken, onion, chicken, orange quarter, chicken,
pineapple chunk, cherry tomato.
- Place kabobs in shallow pan.
- Combine remaining ingredients; spoon
over kabobs. Marinate in refrigerator at least 1 hour.
- Drain. Broil 6 inches from heat, 15
minutes on each side, brushing with marinade every 5 minutes.
Discard any leftover marinade.
Yield: 8 servings--Serving Size: 1/2
chicken breast kabob
Each serving provides:
Calories: 359
Total fat: 11 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 226 mg
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