MARINATED CHICKEN KABOBS

from Buddy Jewell and his wife Tene

Recipe

Ingredients:	1 lb boneless skinless chicken breasts cut into long 1/2 inch wide strips. 1 cup prepared French salad dressing (not Catalina style) 2 Tablespoons Worcestershire sauce 2 teaspoons lemon juice 8 slices bacon, cut in half

Directions:	1. Combine French dressing, Worcestershire sauce, and lemon juice, blend well. Reserve half in a separate bowl for basting during cooking. 2. In a 12x8 inch (2-quart) baking dish or plastic bag add chicken strips, turn to coat. Cover dish or seal bag; refrigerate 2 to 3 hours, turning once. 3. Heat the grill (approximately 5 min), or you can broil if you prefer (See broiling instructions below). 4. Drain chicken. 5. Thread chicken and bacon pieces alternately on each of four or five 12-inch metal skewers. 6. Place kabobs on a gas grill over medium heat or on a charcoal grill 4-6 inches from medium coals. Or you can broil them in the oven (see note below). 7. Cook for 15 to 20 minutes, until chicken is thoroughly cooked. Make sure you brush frequently with the remaining marinade. (Discard the remaining marinade. DO NOT USE FOR DIPPING!) Makes approximately 4 to 5 kabobs. Broiling Directions: Marinate chicken and prepare kabobs as directed above. Heat broiler. Lightly grease broiler pan. Place skewers on greased pan; broil 4 to 6 inches from heat for 10 to 15 minutes or until chicken in no longer pink, turning often and brushing frequently with marinade. NOTE: If you would like to use the marinade as a dipping sauce, please reserve some in a small bowl away from raw chicken, or make an additional batch of marinade that has not been used to marinate or baste the raw chicken.

Ingredients:

1 lb boneless skinless chicken breasts cut into long 1/2 inch wide strips.
1 cup prepared French salad dressing (not Catalina style)
2 Tablespoons Worcestershire sauce
2 teaspoons lemon juice
8 slices bacon, cut in half

Directions:

1. Combine French dressing, Worcestershire sauce, and lemon juice, blend well. Reserve half in a separate bowl for basting during cooking.

2. In a 12x8 inch (2-quart) baking dish or plastic bag add chicken strips, turn to coat. Cover dish or seal bag; refrigerate 2 to 3 hours, turning once.

3. Heat the grill (approximately 5 min), or you can broil if you prefer (See broiling instructions below).

4. Drain chicken.

5. Thread chicken and bacon pieces alternately on each of four or five 12-inch metal skewers.

6. Place kabobs on a gas grill over medium heat or on a charcoal grill 4-6 inches from medium coals. Or you can broil them in the oven (see note below).

7. Cook for 15 to 20 minutes, until chicken is thoroughly cooked. Make sure you brush frequently with the remaining marinade. (Discard the remaining marinade. DO NOT USE FOR DIPPING!)

Makes approximately 4 to 5 kabobs.

Broiling Directions:

Marinate chicken and prepare kabobs as directed above. Heat broiler. Lightly grease broiler pan. Place skewers on greased pan; broil 4 to 6 inches from heat for 10 to 15 minutes or until chicken in no longer pink, turning often and brushing frequently with marinade.

NOTE: If you would like to use the marinade as a dipping sauce, please reserve some in a small bowl away from raw chicken, or make an additional batch of marinade that has not been used to marinate or baste the raw chicken.