Chicken And Fruit Kabobs With Mustard-leek Sauceappetizers, argentine, chicken, german, grilling recipes kabobs, poultry, sauces 1 pound 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 green onions and tops 2 teaspoons olive or vegetable oil 1 cup chicken broth 3 tablespoons Dijon mustard 2 teaspoons distilled white vinegar 1/4 teaspoon curry powder 1/4 teaspoon pepper 1 tablespoon cornstarch 2 tablespoons water; cold 2 tablespoons Nutrasweet Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces. Thread chicken and fruit onto 16 small wood or metal skewers; spray with cooking spray and sprinkle 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: Sauté‚ 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 1/2 cups. |
