Chicken and Fruit Kabobs with Mustard-Leek Sauce
Skewers of fresh fruit and grilled chicken in a savory mustard leek sauce makes an impressive appetizer that's perfect for entertaining.
1 pound boneless, skinless chicken breast
2 small bananas
3 medium peaches, pitted
3 medium plums, pitted
Vegetable cooking spray
1 cup chopped leeks or green onions and tops
2 teaspoons olive or vegetable oil
1 cup chicken broth
3 tablespoons Dijon-style mustard
2 teaspoons distilled white vinegar
1/4 teaspoon curry powder
1/4 teaspoon freshly ground pepper
1 tablespoon cornstarch
2 tablespoons cold water
2 tablespoons Equal® Spoonful™
- For Kabobs: Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces. Thread chicken and fruit on 16 small wood or metal skewers; spray with cooking spray and sprinkle lightly with curry powder.
- Grill kabobs over medium coals, or broil 6-inches from heat source, until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on serving plates; spoon Mustard-Leek Sauce over.
- For Mustard-Leek Sauce: Sauté leeks in oil until tender in small saucepan. Stir in chicken broth, mustard, vinegar, curry powder and pepper; heat to boiling.
- Mix cornstarch and water; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute. Remove from heat; let stand 2 to 3 minutes. Stir in Equal® Spoonful™. Makes approximately 1 1/2 cups.
Makes 8 appetizer servings or 4 entrée servings.
Nutritional Information Per Serving (2 kabobs with 3 tablespoons sauce): 180 cal., 14 g pro., 25 g carbo 4 g fat, 32 mg chol., 208 mg sodium.
Food Exchanges: 1 1/2 Lean Meat, 1 Fruit, 1/2 Starch.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.