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Savory Apricot-Chicken Kabobs

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Member since 2008

Serves 4 serving | Prep Time | Cook Time


1 cup white wine or chicken broth
1/4 cup lemon juice
3 tbsp. olive oil
2 tbsp. white wine vinegar
2 cloves garlic,minced
1-1/2 tsp. fresh thyme
1-1/2 tsp. fresh rosemary
1/2 tbsp. lemon zest
4 boneless skinless chicken breast
6-oz. pkg. Sun-Maid California Apricots
1/4 tbsp. salt
1 red or green pepper,cut in 1-inch squares
1/2 red onion,cut in 1-inch squares

In a large bowl, blend together wine or broth, lemon juice, olive oil, vinegar, garlic, herbs and lemon zest.

Divide in half and place in 2 large plastic zipper bags.

Cut each chicken breast lengthwise into 4 strips to make a total of 16 strips.

Place chicken in one plastic zipper bag and apricots in the other.

Seal and refrigerate for 24 hours, turning occasionally.

Drain chicken and apricots; discard marinade.

Sprinkle salt on chicken.

Thread 8 skewers in the following order; one pepper, one onion, one chicken strip in a loosely wrapped "s" fashion around 2 apricot halves.

Repeat, ending up with one pepper and one onion.

Grill or broil, 5 inches from heat, for 8 minutes or until chicken is cooked through,turning every 2-3 minutes.

Pairs Well With


Remember to soak wooden kabob skewers in water for 20 minutes before threading them and placing on the grill.

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