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IngredientsSavings in Cincinnati, OH 45224

6 boneless skinless chicken breast halves (4 ounces each)

2 large green peppers, cut into 1-1/2 inch pieces

2 large onions, cut into 18 wedges

  • 18 medium fresh mushrooms
  • 1 bottle (8 ounces) low-fat Italian salad dressing
  • 1/4 cup light soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons lemon juice

Directions

  • Cut each chicken breast half into three lengthwise strips. Place the chicken in a large resealable plastic bag. Place the green peppers, onions and mushrooms in another la
    rge resealable plastic bag.
  • In a large bowl, combine the salad dressing, soy sauce, Worcestershire sauce and lemon juice. Remove 1/3 cup; cover and refrigerate. Divide the remaining salad dressing mixture between the chicken and the vegetables; seal both bags and turn to coat. Refrigerate 4 hours or overnight, turning occasionally.
  • Drain and discard marinade from chicken and vegetables. Alternately thread chicken and vegetables on 18 metal or soaked wooden skewers. Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning and basting with reserved marinade occasionally. Yield: 6 servings.
  • source;http://www.tasteofhome.com/Recipes/Light-Chicken-Kabobs