Recipe - Bourbon-Mustard Chicken Fingers

6 4ounce skinned and boned
chicken breast halves, cut
into long strips
One fourth cup Firmly packed dark brown
sugar
3 tablespoon Dijon Mustard
3 tablespoon Bourbon
1 teaspoon Low sodium Worcestershire
sauce
Vegetable cooking spray

Thread chicken strips onto 6 (5inch) wooden skewers; place in a
heavyduty, ziptop bag. Combine brown sugar and next three ingredients;
pour over chicken. Seal bag, and refrigerate at least one hour, or up to
four hours, turning occasionally.

Place chicken in a grill basket coated with cooking spray. Cook on food
rack, without a grill lid, over hot coals (400 500 degrees F.) 8 minutes
or until done, turning once. Serve warm.

FROM: COOKING LIGHT, The Magazine of Food and Fitness
October, 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini