Yield: 16 appetizers
16 six-inch wooden skewers
1 pound boneless skinless chicken breast
32 small fresh mushrooms
MARINADE
3/4 cup barbecue sauce
2 tablespoons bourbon (or substitute orange or pineapple juice)
1/4 teaspoon coarsely ground black pepper
1. Soak the wooden skewers in water for at least 20 minutes (to prevent burning.)
2.
Cut the chicken into long strips, about 1/2-inch wide, and place in a
shallow nonmetal container. Pour 1/4 cup of the barbecue sauce over the
chicken, toss to mix, and refrigerate for 6 to 24 hours. Place the
remaining barbecue sauce and all of the bourbon and pepper in a small
dish and stir to mix. Place in the refrigerator until ready to cook the
skewers.
3. When ready to cook, loosely weave a 6-inch strip of the chicken and 2 mushrooms onto each skewer.
4.
Grill the skewers, covered, over medium coals (or broil under a
preheated broiler) for about 8 minutes, turning occasionally, until the
chicken is nicely browned and no longer pink inside. Baste with the
reserved barbecue sauce mixture during the last half of cooking. Serve
hot.
Nutritional Facts (per appetizer)
Calories: 56
Carbohydrates: 5 g
Fiber: 0 g
Fat: 0.5 g
Sat. fat: 0.1 g
Cholesterol: 16 mg
Protein: 7 g
Sodium: 115 mg
Calcium: 3 mg
Diabetic exchanges: 1 lean meat, 1/3 carbohydrate
To
reduce carbs: Substitute reduced-carb barbecue sauce for the regular
barbecue sauce (-14 calories, -4 grams carb, -1/3 carbohydrate
exchange).
