Chicken and Fruit Kabobs with Mustard-Leek Sauce

Ingredients

• 1 lbs chicken breast, boneless and skinless
• 2 bananas, small
• 3 peaches, medium, pitted
• 3 plums, medium, pitted
• vegetable cooking spray
• curry powder

Mustard-leek sauce

• 1 cup leeks, chopped or green onions and tops
• 2 tsp olive or vegetable oil
• 1 cup chicken broth
• 3 tbsp dijon-style mustard
• 2 tsp distilled white vinegar
• 1/4 tsp curry powder
• 1/4 tsp pepper
• 1 tbsp cornstarch
• 2 tbsp water, cold
• 2 tbsp nutrasweet

Directions

1. Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces.
2. Thread chicken and fruit onto 16 small wood or metal skewers
3. Spray with cooking spray and sprinkle lightly with curry powder.
4. Grill kabobs over medium coals, or broil 6 inches from heat source, until chicken is done, 6 to 8 minutes, turning once.
5. Arrange kabobs on serving plates
6. Spoon mustard-leek sauce over.

Mustard-leek sauce

1. Sauté leeks in oil until tender in a small saucepan.
2. Stir in chicken broth, mustard, vinegar, curry powder, and pepper; heat to boiling.
3. Mix cornstarch and water; stir into boiling mixture.
4. Boil, stirring constantly, until thickened, about 1 minute.
5. emove from heat; let stand 2 to 3 minutes.
6. Stir in nutrasweet.

Makes about 1 ½ cups. makes 4 entrée or 8 appetizer servings.

Nutritional information

Serving size: 2 kabobs with 3 tb of sauce.

• Calories: 180