[Adam Knowlden]

Chicken Kabobs with Grilled Asparagus

1 pound fresh asparagus

¼ cup sesame oil
1 tablespoon soy sauce
1 tablespoon sherry
1 tablespoon sesame seeds

1 pound ****ake mushrooms (or mushrooms of choice)
1 medium onion, cut into 1 ½ inch squares
4 chicken breast halves, cut into 1 ½ inch cubes

Snap the woody ends from the asparagus; clean and remove nubs from stalk, if desired. Spray or brush with olive oil. Set aside.

Prepare marinade in a medium bowl by combining sesame oil, seeds, soy sauce and sherry. Reserve 2 tablespoons in smaller bowl and toss onions and mushrooms in smaller bowl to coat. Set aside.

Gently toss chicken pieces with marinade in medium bowl and refrigerate for 15-30 minutes, until ready to cook.

Arrange chicken, onions, and mushrooms on skewer. Place on medium hot grill. Place asparagus spears on grill at the same time. Cook until chicken is done, turning as needed, about 15-20 minutes. Do not overcook. Arrange on a serving dish and enjoy.

Makes 4 servings.

1 serving:
11 g. fat, 30 g. protein, 11 g. total carbohydrates , 3 g. fiber


Exchanges:
3½ lean meat, 2 vegetable, 1½ fat