6 ea Chicken breast halves 1 ts Paprika
1 c Dry white wine 2 tb Vegetable oil
1 ts Rosemary, crushed 2 ea Garlic cloves
2 1/2 c Chicken broth 1 c Rice, raw
2 ea Yellow squash, medium 1 ea Zucchini squash
2 tb Green onions, chopped
ince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones nd
skin from chicken and cut into 1 1/2 inch cubes; place in large owl. Add
Paprika and stir to coat. Combine Wine, Oil, rosemary and arlic; pour over
chicken. Marinate at room temperature for 1 hour. bout 30 minutes before
serving, bring broth to a bOil in a medium aucepan. Stir in rice. Cover
tightly and simmer 20 minutes. Remove rom heat and let stand tightly
covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions.
Meanwhile, thread chicken and quashes onto skewers. Brush with marinade.
Cook 4 to 5 inches from eat, either under the brOiler or on a charcoal
grill, for 8 to 10 inutes or until chicken is cooked through. Turn once and
baste with arinade during cooking. Arrange kabobs over rice to serve.
