- 2-1/4 pounds boneless skinless chicken breast
- 1/4 cup chicken broth
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons Worcestershire sauce
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 Johnsonville® Mild Italian Sausage Links links
- 2 medium zucchini
- 2 medium sweet red pepper
- 2 medium sweet yellow pepper
- Cut chicken into 32 cubes. In a large resealable plastic bag, combine the broth, mustard, olive oil, Worcestershire sauce, garlic, thyme, salt and pepper. Add chicken; seal bag and turn to coat. Refrigerate overnight.
- In a large skillet, cook sausages over medium heat until juices run clear. Cut each sausage into eight slices. Cut each zucchini into 16 slices. Cut each pepper into 16 chunks. Drain and discard marinade. On metal or soaked wooden skewers, thread chicken, sausage, zucchini and peppers. Broil 6 in. from the heat for 15-20 minutes or until chicken juices run clear and vegetables are tender, turning occasionally. Yield: 16 servings.
Originally published as Yuletide Brochettes in Taste of Home December/January 2005, p18
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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