Recipe - Dijon Chicken Kabobs

1 pound Small red potatoes; halved
3 tablespoon Honey
2 tablespoon Dijon mustard
1 tablespoon Fresh lemon juice
One half teaspoon Dried thyme
One fourth teaspoon Freshly ground black pepper
1 pound Skinless boneless chicken
breast, cut in 32 pieces
16 lg Mushrooms; stems removed
16 Cherry tomatoes

Preheat the grill to a medium heat. (When ready to cook, spray the
rackoff the grillwith nonstick cooking spray. In a large pot of boiling
water, cook the potatoes for 10 minutes to blanch. Drain.

In a small bowl, combine the honey, mustard, lemon juice, thyme, and
pepper. Add the chicken and mushrooms, tossing to coat well.

Alternately thread the chicken, mushrooms, tomatoes, and potatoes onto 8
skewers. Grill the kabobs, covered, turning occasionally, for 8 minutes or
until the chicken is cooked through. Divide the skewers among 4 plates and
serve.

Recipe by: Unknown Cookbook Posted to MCRecipe Digest V1 #683 by
L979@aol.com on Jul 21, 1997