6 chicken breast halves
1 teaspoon paprika
1 cup dry white wine
2 tablespoon vegetable oil
1 teaspoon rosemary -- crushed
2 garlic cloves
2-1/2 cups chicken broth
1 cup rice -- raw
2 yellow squash -- medium
1 zucchini squash
2 tablespoon green onions -- chopped
Instructions:
Mince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones
and skin from chicken and cut into 1 1/2 inch cubes; place in large
bowl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and
garlic; pour over chicken. Marinate at room temperature for 1 hour.
About 30 minutes before serving, bring broth to a boil in a medium
saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove
from heat and let stand tightly covered until all liquid is absorbed,
about 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and
squashes onto skewers. Brush with marinade. Cook 4 to 5 inches from
heat, either under the broiler or on a charcoal grill, for 8 to 10
minutes or until chicken is cooked through. Turn once and baste with
marinade during cooking. Arrange kabobs over rice To serve.
