Makes 8 servings
|1||large red bell pepper|
|3||baby Japanese white eggplants or 2 small purple eggplants|
|3||large portobello mushrooms, wiped clean and stems removed|
|8||bamboo skewers, soaked in water 30 minutes|
|4||tablespoons light vinaigrette salad dressing|
|1||package (4 links) precooked chicken and apple sausages|
|10||ounces boneless, skinless chicken tenders|
|Black pepper to taste|
|1||tablespoon fresh minced parsley|
- Preheat grill to 400°F. Slice fennel lengthwise. Cut red pepper into large chunks. Cut eggplant, tomatoes and mushroom caps into thick slices.
- Thread vegetables on bamboo skewers; sprinkle with salad dressing.
- Slice sausages lengthwise; set aside. Remove chicken from package. Sprinkle with lemon pepper and black pepper; set aside.
- Place vegetable skewers, chicken sausages and chicken tenders on the hot grill. Cook 5 to 10 minutes, or until chicken reaches an internal temperature of 160°F. Sprinkle with parsley and serve.
|Serving Size:||1/8 of total recipe|
|Calories from Fat||28 %|
|Total Fat||3 g|
|Saturated Fat||<1 g|
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