Chicken Kabobs

Chicken Kabobs Recipe:

Chicken Kabobs

6    Chicken breast halves
1 ts Paprika
1 c Dry white wine
2 tb Vegetable oil
1 ts Rosemary, crushed
2    Garlic cloves
2 1/2 c Chicken broth
1 c Rice, raw
2    Yellow squash, medium
1    Zucchini squash
2 tb Green onions, chopped

Rince Garlic. Cut squashes into 1/2 inch thick
slices. Remove bones and skin from chicken and cut
into 1 1/2 inch cubes; place in large bowl. Add
Paprika and stir to coat. Combine Wine, Oil, rosemary
and garlic; pour over chicken. Marinate at room
temperature for 1 hour. About 30 minutes before
serving, bring broth to a bOil in a medium saucepan.
Stir in rice. Cover tightly and simmer 20 minutes.
Remove from heat and let stand tightly covered until
all liquid is absorbed, about 5 minutes. Stir in
Green Onions.

Meanwhile, thread chicken and squashes onto skewers.
Brush with marinade. Cook 4 to 5 inches from heat,
either under the brOiler or on a charcoal grill, for 8
to 10 minutes or until chicken is cooked through.
Turn once and baste with marinade during cooking.
Arrange kabobs over rice to serve.