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Here's a sample recipe from the cookbook...enjoy!
Savory Apricot Chicken Kabobs
1 c. white wine or chicken broth1/4 c. lemon juice 3 T. olive oil 2 T. white wine vinegar 2 cloves garlic, minced 1-1/2 t. fresh rosemary 1-1/2 t. fresh thyme 1/2 t. lemon zest 4 boneless, skinless chicken breasts 6-oz. pkg. Sun-Maid California Apricots 1/4 t. salt 1 red or green pepper, cut into 1-inch squares 1/2 red onion, cut in 1-inch squares
In a large bowl, blend together wine or broth, lemon juice, olive oil, vinegar, garlic, herbs and lemon zest. Divide in half and place in 2 large plastic zipper bags. Cut each chicken breast lengthwise into 4 strips to make a total of 16 strips. Place chicken in one plastic zipper bag and apricots in the other. Seal and refrigerate for 24 hours, turning occasionally. Drain chicken and apricots; discard marinade. Sprinkle salt on chicken. Thread 8 skewers in the following order: one pepper, one onion, one chicken strip in a loosely wrapped “s” fashion around 2 apricot halves. Repeat, ending up with one pepper and one onion. Grill or broil, 5 inches from heat, for 8 minutes or until chicken is cooked through, turning every 2 to 3 minutes. Makes 4 servings.
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