LIGHT CHICKEN KABOBS

Taste of Home
By: Margaret Balley of Coffeeville, Mississippi

Ingredients

Directions:
6 boneless skinless chicken breast halves (4 ounces each)
2 large green peppers, cut into 1-1/2 inch pieces
2 large onions, cut into 18 wedges
18 medium fresh mushrooms
1 bottle (8 ounces) low-fat Italian salad dressing
1/4 cup light soy sauce
1/4 cup Worcestershire sauce
2 tablespoons lemon juice
●Cut each chicken breast half into three lengthwise strips. Place the chicken in a large resealable plastic bag.
●Place the green peppers, onions and mushrooms in another large resealable plastic bag.
●In a large bowl, combine the salad dressing, soy sauce, Worcestershire sauce and lemon juice.
●Remove 1/3 cup; cover and refrigerate. Divide the remaining salad dressing mixture between the chicken and the vegetables; seal both bags and turn to coat.
●Refrigerate 4 hours or overnight, turning occasionally.
●Drain and discard marinade from chicken and vegetables.
●Alternately thread chicken and vegetables on 18 metal or soaked wooden skewers.
●Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning and basting with reserved marinade occasionally.

210 calories/serving