Chicken & Green Pepper Kebabs
|Whole chicken breasts||4|
|Green peppers||4 , cut into pieces|
|Onions||2 Can (20 oz), well drained|
|Monosodium glutamate||2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Dried leaf tarragon||1 Tablespoon|
|Lemon juice||1 Tablespoon|
1. Bone chicken breasts; remove skin. Cut each breast half into 6 to 8 chunks, about 1 1/2 inches square.
2. Alternate chunks on 8 skewers with green pepper and onions. Sprinkle with mono-sodium glutamate and salt.
3. Combine melted butter, tarragon and lemon juice. Brush over kabobs; grill 3 inches from heat for 5 minutes. Turn and grill 5 minutes longer, brushing occasionally with butter mixture.