|Boneless skinless chicken breasts||16 Ounce (Four 4 Ounce Fillets)|
|Red bell peppers||2 , cut into large squares|
|Green onions||8 , with tops removed|
|Dijon mustard||1 Tablespoon|
|Melted margarine||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Dried chopped parsley||1 Teaspoon|
|Garlic powder||1 Dash|
|Ground black pepper||1 Dash|
Prepare coals in outdoor barbecue grill according to manufacturer's directions.
Unfold fillets and spread thin layer of mustard on one side.
Slice each fillet lengthwise into 4 strips of even width.
Thread fillet strips onto skewers alternating with bell pepper and green onion.In small bowl, combine melted margarine, lemon juice, parsley, garlic powder and black pepper.
Grill kabobs over medium coals with lid closed about 10 minutes or until done, brushing once or twice with margarine mixture.
When done, chicken will no longer be pink when sliced through thickest part.