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sweet potato casserole recipe
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CHICKEN AND FRUIT KEBABS WITH MUSTARD LEEK SAUCE |
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Poultry |
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1 lb. chicken breast, boneless and skinless
2 bananas, small
3 peaches, medium; pitted
3 plums, medium; pitted
vegetable cooking spray
curry powder
Mustard-Leek Sauce:
1 C. leeks, chopped or green onions and tops
2 tsp. olive or vegetable oil
1 C. chicken broth
3 Tbls. dijon-style mustard
2 tsp. died white vinegar
1/4 tsp. curry powder
1/4 tsp. pepper
1 Tbls. cornstarch
2 Tbls. water, cold
2 Tbls. nutrasweet |
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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 sprinkle lightly with curry powder. Grill kebabs over medium coals, or broil 6 inches from heat source, until chicken is done, for 6 to 8 minutes, turning once. Arrange kebabs 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. |
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