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CHICKEN KABOBS

Category:    Chicken, Barbecue
Yield: 6 servings
 
      6    Chicken Breast Halves           2 1/2 c  Chicken Broth
      1 ts Paprika                             1 c  Rice, Raw
      1 c  Dry White Wine                      2 md Yellow Squash
      2 tb Vegetable Oil                       1 md Zucchini Squash
      1 ts Rosemary, Crushed                   2 tb Green Onions, Chopped
      2    Garlic Cloves                  
 
  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 bowl. Add
  Paprika and stir to coat.  Combine Wine, Oil, rosemary and garlic; pour
  over chicken.  Marinate at room temperature for 1 hour. About 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, about 5 minutes.  Stir in
  Green Onions.  Meanwhile, thread chicken and squashes onto skewers. Brush
  with marinade.  Cook 4 to 5 inches from heat, 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.
 

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