Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 4-ounce skinned and boned 3 tb Dijon Mustard
-chicken breast halves, cut 3 tb Bourbon
-into long strips 1 ts Low sodium Worcestershire
1/4 c Firmly packed dark brown -sauce
-sugar Vegetable cooking spray

Thread chicken strips onto 6 (5-inch) wooden skewers; place in
a heavy-duty, zip-top bag. Combine brown sugar and next three
ingredients; pour over chicken. Seal bag, and refrigerate at
least one hour, or up to four hours, turning occasionally.

Place chicken in a grill basket coated with cooking spray.
Cook on food rack, without a grill lid, over hot coals (400 - 500
degrees F.) 8 minutes or until done, turning once. Serve warm.

FROM: COOKING LIGHT, The Magazine of Food and Fitness
October, 1993 Typed by Larry Bibich, Houston, Texas
Date: 1993-09-2

Posted from the Echo's Library 05/30/94 by Frank Skelly

From: Frank Skelly Date: 05-30-94
Submitted By GAIL SHIPP On 12-20-95

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