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Home cooking: Cold chicken-cheese kabobs

January 24, 2012

She offered this recipe for inclusion in "By His Hand We All Are Fed: Washington Square United Methodist Church," a cookbook issued by the church several years ago. The cookbook sold out.



Cold chicken-cheese kabobs

1/2 teaspoon salt

1/2 teaspoon chili powder

1/8 teaspoon pepper

1/2 pound boneless, skinless chicken breast, cubed

1/2 cup balsamic vinegar

2 teaspoons olive oil

5 ounces cubed, part-skim mozzarella cheese

18 cherry or grape tomatoes



Combine salt, chili powder and pepper. Rub into chicken cubes. Place cubes in a large bowl and add vinegar. Cover and refrigerate for three to four hours.

In a skillet, cook chicken in oil until juices run clear. Cool slightly.

Alternately thread chicken, cheese and tomatoes onto wooden skewers. Serve cold.

Serves 8.

— Courtesy of Dottie Crawford, member of Washington Square United Methodist Church in Hagerstown. For more information about the church, call 301-739-9344.

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