Almond Chicken Kabobs
|Steak sauce||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Boneless chicken breast||1 Pound (4 In All)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs), chopped|
In small bowl, combine steak sauce, mustard, honey, oil, lemon juice and garlic; set aside.
Cut each chicken breast half into 8 cubes.
In medium nonmetal bowl, combine chicken cubes and 1/2 cup steak sauce mixture.
Cover; chill 1 hour, turning occasionally.
Soak 16 (10-inch) wooden skewers in water for at least 30 minutes.
Thread 2 chicken cubes onto each skewer.
Grill kabobs over medium heat for 6 to 8 minutes or until done, turning and brushing with remaining sauce.
Remove from grill; quickly roll kabobs in almonds.