Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Each dry sherry and canned
-chicken broth
1 tb Teriyaki sauce
1/2 Clove garlic, thinly sliced
1/4 ts Pared ginger root, thinly
-sliced
5 oz Skinned and boned chicken
-breast, 1-inch pieces
5 oz Chicken livers
8 sm Mushroom caps
4 md Scallions cut in 1-inch
-pieces

In small stainless-steel or glass mixing bowl combine sherry, chicken
broth, teriyaki sauce, garlic and ginger; mix well. Add chicken and
livers and toss to coat with marinade. Cover with plastic wrap and
refrigerate for at least 1 hour.

Onto each of four 12-inch wooden or metal skewers, starting and
ending with mushroom cap and alternating remaining ingredients,
thread 2 mushroom caps, 1/4 each of the chicken pieces, livers and
scallions. Remove and discard garlic and ginger from marinade,
reserving marinade. Set skewers on nonstick baking sheet and broil 4
to 5 inches from heat source, turning once and brushing frequently
with marinade, until livers are browned and firm and chicken is
tender, 2 to 3 minutes on each side. Arrange skewers on serving plate
and brush or pour any pan drippings over skewers.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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