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BBQ Chicken Kabobs
2 boneless, skinless chicken breasts
1 large green bell pepper, seeded and cut into 12 pieces
1 red onion, cut into 12 wedges
1 package (8 ounces) fresh whole white mushrooms
1 red bell pepper, seeded and cut into 12 pieces
1 cup barbeque sauce
Preheat grill to high heat. Cut each chicken breast into 6 pieces. Soften onion wedges in microwave for 1 minute on high. Thread green bell pepper, onion wedge, chicken piece, red bell pepper, and mushroom onto a skewer. Repeat with another set of vegetables and chicken on the same skewer. Repeat the process to fill 5 more skewers. Lightly brush some oil over the grill grate. Place skewers on hot grill and then brush barbeque sauce over kabobs. Grill, turning and brushing with additional sauce frequently for 12-16 minutes, or until chicken is fully cooked and vegetables are tender. Makes 6 servings.
Blue Cheese Chicken Dip
2 boneless, skinless chicken breasts, cooked and shredded
1 can or bottle (12 ounces) hot chicken wing sauce
1/3 cup butter or margarine
1 package (8 ounces) cream cheese, softened
1 bottle (16 ounces) chunky blue cheese dressing
Preheat oven to 350 degrees. In a pan, combine shredded chicken, wing sauce and butter. Bring to a boil and reduce heat. Simmer over low heat for 8 minutes. Spread cream cheese over bottom of a greased 8 x 8-inch pan. Pour chicken mixture over cream cheese and then drizzle blue cheese dressing over top. Bake 15-18 minutes, or until bubbly. Serve with an assortment of tortilla chips, crackers, and pita triangles. Makes 10-12 servings.