2 teaspoons ground mustard
1 tablespoon Worcestershire sauce
1/2 cup water
1/2 cup soy sauce
1 tablespoon vegetable oil
4 boneless skinless chicken
breast halves
2 medium zucchini -- cut in 1 1/2 in
-- slices
1 medium onion -- cut in wedges
1 medium green pepper -- cut into
chunks
12 fresh mushrooms
Instructions:
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. Recipe By: Taste
Of Home June/July '96
