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Chicken and Biscuit Kabobs Recipe

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This recipe for Chicken and Biscuit Kabobs, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Wednesday, November 7, 2007


1/2 of a 13.5-ounce package (12) frozen cooked, breaded chicken breast chunks
1 4.5-ounce package (6) refrigerated buttermilk or country biscuits
1 medium zucchini and/or yellow summer squash, cut into 3x3/4-inch strips
1/3 cup butter, melted*
3 tablespoons honey*

. Preheat oven to 400 degree F.

Arrange chicken chunks in a single layer on a microwave-safe plate. Micro-cook, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through).

Use kitchen scissors to snip each biscuit in half.

On each of 4 metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch between pieces.

Place on ungreased baking sheet. Bake for 10 minutes or until biscuits are golden brown and chicken is heated through.

Meanwhile, whisk together melted butter and honey.

Drizzle some of the mixture over kabobs. Pass remainder for dipping. Makes 4 servings.

*Tip: Substitute 1/2 cup honey-butter for the melted butter and honey. Place in a microwave-safe bowl and microcook, uncovered, on 100 percent power (high) for 35 to 45 seconds or until melted.




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