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Yuletide Brochettes

 Yuletide Brochettes
This is the perfect dish for the holiday season. It is so full of flavor and makes enough for a crowd. It is sure to please.—Nella Parker, Hersey, Michigan
16 ServingsPrep: 15 min. + marinating Cook: 15 min.


  • 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

2 of 2

Yuletide Brochettes (continued)

Directions (continued)

  • chicken juices run clear and vegetables are tender, turning
  • occasionally. Yield: 16 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.