CHICKEN ORIENTALE
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 |
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Sprinkle chicken breasts with pepper.
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Thread 8 skewers as follows: chicken, mushroom, chicken, onion, chicken, orange quarter, chicken, pineapple chunk, cherry tomato.
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Place kabobs in shallow pan.
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Combine remaining ingredients; spoon over kabobs. Marinate in refrigerator at least 1 hour.
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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