Marinated Chicken Kabobs
|Chicken breast halves||3|
|Soy sauce||3 Tablespoon|
|Italian salad dressing||3 Tablespoon|
|Sesame seeds||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Green pepper||1 Small|
|Water||1⁄3 Cup (5.33 tbs)|
|Canned artichoke hearts||14 1⁄2 Ounce|
Cut chicken breasts into 1-inch pieces.
Place in a shallow container, and set aside.
Combine next 6 ingredients in a jar; cover tightly, and shake vigorously.
Pour over chicken; cover and marinate in refrigerator at least 2 hours.
Combine green pepper, onion, and water in a large glass bowl.
Cover with heavy-duty plastic wrap, and microwave at HIGH for 3 to 4 minutes or until crisp-tender.
Remove chicken from marinade, reserving marinade.
Alternately thread chicken and vegetables except tomatoes on 12-inch wooden skewers.
Place kabobs in a 12- x 7- x 2-inch baking dish.
Brush with reserved marinade.
Cover with heavy-duty plastic wrap.
Microwave at HIGH for 4 minutes; thread tomatoes on ends and rearrange kabobs.
Microwave at HIGH for 4 to 5 minutes or until chicken is done.