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See below ingredients and instructions of the recipe
2 ts Ground mustard
1 tb Worcestershire sauce
1/2 c Water
1/2 c Soy sauce
1 tb Vegetable oil
4 Boneless skinless chicken
Breast halves
2 md Zucchini -- cut in 1 1/2 in
Slic
1 md Onion -- cut in wedges
1 md Green pepper -- cut into
Chunks
12 Fresh mushrooms
In a resealable plastic bag, combine the mustard and Worcestershire
sauce. Add water, soy sauce and oil; remove 1/3 cup and set aside for
basting. Cut chicken into 1 1/2 inch pieces; add to bag. Seal and
refrigerate for 1 1/2 to 2 hours. Drain, discarding marinade. Thread
chicken and vegetables alternately on skewers. Baste with reserved
marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook
10 minutes more or until chicken juices run clear.
Recipe By : Taste Of Home June/July '96
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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