Chicken And Fruit Kabobs With Mustard-Leek Sauce

Recipe Ingredients

1 lb	454g / 16oz	Chicken breast - boneless and skinless
2		Bananas - small
3		Peaches - medium, pitted
3		Plums - medium, pitted
		Vegetable cooking spray
		Curry powder
		Mustard Leek Sauce
1 cup	146g / 5.1oz	Leeks - chopped
		Green onions and tops
2 teaspoons	10ml	Olive or vegetable oil
1 cup	237ml	Chicken broth
3 tablespoons	45ml	Dijon mustard
2 teaspoons	10ml	Distilled white vinegar
1/4 teaspoon	1.3ml	Curry powder
1/4 teaspoon	1.3ml	Pepper
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Water - cold
2 tablespoons	30ml	Nutrasweet

Recipe Instructions

Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces.

Thread chicken and fruit onto 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.

MUSTARD-LEEK SAUCE: Sautee leeks in oil until tender in a 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 NutraSweet.

Makes about 1 1/2 cups.

Source:
Garry Howard

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