Monday, September 26, 2011

Chicken and Vegetable Skewers

This was pretty good, but I was the tiniest bit disappointed in the basting mixture: the mushrooms picked up the flavor really well, but the peppers and chicken hardly tasted of it at all. Luckily, I had a super-powerful dipping sauce to go with it!

1/2 chicken breast, cut into 1-inch chunks
1/2 a pepper, cut into pieces
2 mushrooms, cut in half or quartered
1/8 cup extra-virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
pepper to taste
about 1 tablespoon honey mustard
about 1/2 tablespoon Sweet with Heat mustard-style condiment

you'll also need:
non-stick grill pan
pastry brush
small bowl
cooking spray
5 to 6 wooden skewers, soaked at least 30 minutes

1. skewer your meat and vegetables: I put the meat on separate skewers so I could be sure they would touch the pan.
2. spray the grill pan with cooking spray and heat it on medium heat until it's hot.
3. mix together the oil, garlic powder, salt and pepper. Brush it on the meat and vegetables on all sides. Discard any leftover basting mixture.

4. cook the meat and vegetables for 8 to 10 minutes, turning once with the tongs, or until the chicken is cooked through.
5. meanwhile, mix the mustard and the hot and sweet stuff together in a small bowl for dipping. To be honest, I didn't measure and came up with this sauce on the fly, anyway. Dip your food in whatever you'd like. But this was good. If it helps, both products are by President's choice. I'm pretty sure you find them both in the mustard aisle.

I adapted this recipe from one in the magazine Woman's Day.

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