"People are always asking for the recipe for these tangy, juicy chicken kabobs," comments Earleen Lillegard of Prescott, Arizona.
- 1/2 cup Dijon mustard
- 1 tablespoon finely chopped green onion
- 2 cups soft bread crumbs
- 1/4 cup minced fresh parsley
- 1-1/4 pounds boneless skinless chicken breasts, cut into 3/4-inch chunks
- In a bowl, combine mustard and onion. In another bowl, combine bread crumbs and parsley. Toss chicken in mustard mixture, then coat evenly with crumb mixture. Line a baking sheet with foil; coat the foil with cooking spray. Thread chicken onto metal or soaked wooden skewers, leaving a small space between chunks. Place on the prepared baking sheet. Bake, uncovered, at 450° for 6-8 minutes or until juices run clear. Yield: 5 servings.
Originally published as Dijon Chicken Kabobs in Taste of Home June/July 1998, p17
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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