April 25, 2013
(NAPSI)Looking to add some color to your dinner table? Decorate your plate with canned fruits and vegetables, which are packed with nutrition and provide garden quality all year long.
For your next family gathering, impress your guests with this Grilled Chicken & Peach Kabobs recipe. Perfect for indoor or outdoor entertaining, its a tasty main dish thats filled with nutrition and ready to be enjoyed in minutes.
Grilled Chicken & Peach Kabobs
Prep Time: 15 min
Cook Time: 20 min
2 Tbsp. Dijon mustard
3 Tbsp. canola oil, divided
tsp. dried rosemary
Salt, to taste
1 pound boneless, skinless chicken breast halves, cut into 24 cubes (about 1-inch each)
1 green bell pepper, cut into 24 (1-inch) pieces
1 small red onion, cut into eight wedges, layers separated
2 cans (15.25 oz. each) Del MonteLite Peach Halves, drained and peaches cut in half
16 (10-inch) bamboo skewers
1. Whisk together mustard, 2 Tbsp. oil, rosemary and salt, if desired, in a medium bowl. Add the chicken and stir until well coated.
2. Use 2 skewers at a time to make turning food on grill pan easier. On each double-skewer, alternate 3 pieces each of chicken, bell peppers and onion and 2 pieces of peach.
3. Heat a grill pan over medium heat. Brush the grill with the remaining 1 Tbsp. oil, and cook the kabobs 4 minutes. Gently turn (if peaches stick to the grill, slide a spatula underneath to gently release). Cook 4 more minutes or until chicken is no longer pink inside.
4. Serve with cooked plain or flavored couscous, if desired.
NOTE: To boost the flavor of couscous, prepare with peach juice instead of water. Reserve juice when draining peaches into a glass measuring cup. If needed, add additional water to equal the total amount of liquid required, and prepare couscous according to package directions.
On the Net:North American Precis Syndicate, Inc.(NAPSI)