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Rosemary-Skewered Artichoke Chicken

1/3 cup olive oil
2 tablespoons snipped fresh dill
1 tablespoon minced fresh oregano
2 teaspoons grated lemon peel
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
6 fresh rosemary stems (18 inches)
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
2 medium yellow summer squash, cut into 1-inch slices
6 cherry tomatoes

In a large resealable plastic bag, combine the oil, dill, oregano,

Printed from tasteofhome.com Oct 14, 2008

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Rosemary-Skewered Artichoke Chicken cont.

lemon peel, garlic, salt and pepper; add chicken. Seal bag and turn
to coat; refrigerate for at least 2 hours. Using a vegetable
peeler, peel bark from the bottom half of each rosemary stem and make
a point at each end; soak in water until ready to use. Drain and
discard marinade. On soaked rosemary stems, alternately thread the
chicken, artichokes, squash and tomatoes. Position the leaf parts of
the rosemary stems so they are outside of the grill cover. Grill,
covered, over medium heat for 10-15 minutes on each side or until
chicken juices run clear and vegetables are tender.

Yield: 6 servings.