Chicken and Biscuit Kabobs

Chicken and Biscuit Kabobs

FROM: Suzie

PREP TIME: 10

COOK TIME: 10

SERVINGS: 45

DESCRIPTION:

A good country meal all on the little stick

INGREDIENTS:

1/2 of a 13.5-ounce package (12) frozen cooked, breaded chicken breast chunks
1 4.5-ounce package (6) refrigerated buttermilk or country biscuits
1 medium zucchini and/or yellow summer squash, cut into 3x3/4-inch strips
1/3 cup butter, melted*
3 tablespoons honey*

DIRECTIONS:

1. Preheat oven to 400 degree F. Arrange chicken chunks in a single layer on a microwave-safe plate. Micro-cook, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through).

2. Use kitchen scissors to snip each biscuit in half. On each of 4 metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch between pieces. Place on ungreased baking sheet. Bake for 10 minutes or until biscuits are golden brown and chicken is heated through.

3. Meanwhile, whisk together melted butter and honey. Drizzle some of the mixture over kabobs. Pass remainder for dipping. Makes 4 servings.

*Tip: Substitute 1/2 cup honey-butter for the melted butter and honey. Place in a microwave-safe bowl and microcook, uncovered, on 100 percent power (high) for 35 to 45 seconds or until melted.

SHOPPING LIST :

Check Them Off Check each Item!
select item1/2 of a 13.5-ounce package (12) frozen cooked, breaded chicken breast chunks
select item1 4.5-ounce package (6) refrigerated buttermilk or country biscuits
select item1 medium zucchini and/or yellow summer squash, cut into 3x3/4-inch strips
select item1/3 cup butter, melted*
select item3 tablespoons honey*

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