Chicken & Fruit Kabobs with Mustard-Leek Sauce
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
boneless and skinless |
|
| 2 | each |
bananas
small |
|
| 3 | each |
peaches
medium, |
|
| 3 | each |
plums
medium, |
|
| 1 | x |
nonstick cooking spray
vegetable |
* |
| 1 | x |
curry powder
|
*
|
| Mustardleek sauce | |||
| 1 | cup |
leeks
or green onions and tops, chopped |
|
| 2 | teaspoons |
olive oil
or vegetable oil |
|
| 1 | cup |
chicken broth
|
|
| 3 | tablespoons |
dijon mustard
|
|
| 2 |
white vinegar
distilled |
*
|
|
| ¼ | teaspoon |
curry powder
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
water
cold |
|
| 2 | tablespoons |
nutrasweet
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
boneless and skinless |
|
| 2 | each |
bananas
small |
|
| 3 | each |
peaches
medium, |
|
| 3 | each |
plums
medium, |
|
| 1 | x |
nonstick cooking spray
vegetable |
* |
| 1 | x |
curry powder
|
*
|
| Mustardleek sauce | |||
| 237 | ml |
leeks
or green onions and tops, chopped |
|
| 1E+1 | ml |
olive oil
or vegetable oil |
|
| 237 | ml |
chicken broth
|
|
| 45 | ml |
dijon mustard
|
|
| 0 | 2 |
white vinegar
distilled |
*
|
| 1.3 | ml |
curry powder
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
cold |
|
| 3E+1 | ml |
nutrasweet
|
* |
Directions
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 sprinkly 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 1½ cups.
