2 ts ground mustard
1 tb Worcestershire sauce
1/2 c water
1/2 c soy sauce
1 tb vegetable oil
4 boneless skinless chicken
-breast ha
2 md zucchini; cut in 1 1/2 in
-slic
1 md onion; cut in wedges
1 md green pepper; cut into
-chunks
12 fresh mushrooms
In a resealable plastic bag, combine the mustard and Worcestershire
sauce. Add water, soy sauce and oil; remove 1/3 cup and set aside for
basting. Cut chicken into 1 1/2 inch pieces; add to bag. Seal and
refrigerate for 1 1/2 to 2 hours. Drain, discarding marinade. Thread
chicken and vegetables alternately on skewers. Baste with reserved
marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook
10 minutes more or until chicken juices run clear.
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Contributor: Taste Of Home June/July '96
Preparation Time: 0:00
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