Diablo Chicken With Grilled Mushroom Skewers Recipe

ingredients

1 1/4 pound boneless, skinless chicken breast halves
1 pound fresh medium white mushrooms
1 large red bell pepper
8 small jalapeno peppers
1 tablespoon flour
1 cup fresh tomato

Diablo Marinade
1 cup dry white wine
1/2 cup onion
2 teaspoons fresh garlic
1 1/2 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon red pepper flakes

directions

In large resealable plastic bag, cover chicken breasts with Diablo Marinade (recipe below); marinate at least 15 minutes, turning twice, or refrigerate for up to 12 hours.

Just before cooking, heat broiler or outdoor grill. On 8 metal or presoaked bamboo skewers, alternately skewer mushrooms and bell pepper pieces (cut into 16 pieces), placing jalapeno (with stem ends, seeds and ribs removed) at end of each skewer.

Remove chicken from marinade, reserving marinade. Place chicken on grill or on rack in broiler pan; cook 5 minutes. Place mushroom kebabs on grill; brush chicken and mushrooms with some reserved marinade. Cook, turning, until chicken is cooked through and mushrooms are tender, about 10 minutes longer.

Meanwhile, transfer remaining marinade to medium saucepan. Whisk in flour, then add chopped tomato. Over medium heat, bring to boil; reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 5 minutes; spoon over chicken and mushrooms.

For Diablo Marinade: In bowl, combine white wine, finely chopped onion, minced garlic, Italian seasoning, salt and pepper flakes.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Orange you glad you tried these recipes?

11 Recipes Using Frozen Orange Juice (that aren't all drinks)

Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.

9 Savory Pumpkin Recipes To Make This Fall

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.