Monday, July 26, 2010

Chicken Kabobs with Peach Glaze

These kabobs were great! There was enough sauce for at least a double batch, so if you make more kabobs, do not double the sauce.
This recipe is adapted from Taste of Home's Healthy Cooking.

serves 4 ( 2 kabobs = 5 points +)

1 T. cornstarch
1/4 tsp. curry powder
1/8 tsp. ground cinnamon
1/8 tsp. chili powder
11 oz. peach nectar
1 lb. boneless, skinless chicken breasts, cut into 1" cubes
2 medium peaches, cut into chunks
1 small green pepper, cut into 1" pieces
1 small red pepper, cut into 1" pieces

In a small saucepan, combine the first five ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened.
On metal skewers or wooden skewers that have been soaked in water for 30 minutes, thread, chicken, peaches and peppers.
Spray a grill or grill pan with cooking spray ( I used a George Foreman grill). Grill kabobs, covered until chicken is done, basting occasionally. Save extra sauce for dipping if you like.

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