Bourbon-mustard chicken fingers

6 servings

Ingredients

Quantity Ingredient
6 4-ounce skinned and boned chicken breast halves, cut into long strips
¼ cup Firmly packed dark brown sugar
Date: 1993-09-2
3 tablespoons Dijon Mustard
3 tablespoons Bourbon
1 teaspoon Low sodium Worcestershire sauce
Vegetable cooking spray

Directions

Thread chicken strips onto 6 (5-inch) wooden skewers; place in a heavy-duty, zip-top 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 Typed by Larry Bibich, Houston, Texas Posted from the Echo's Library 05/30/94 by Frank Skelly From: Frank Skelly Date: 05-30-94 Submitted By GAIL SHIPP On 12-20-95

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