Chicken and Biscuit Kabobs
From cheryilyn 17 years ago
- 10 minutes to make
- Serves 4
I found this recipe on MSN lifestyles. I thought it would be fun for the grandkids. Have to make some adjustments as 1 granddaughter has wheat allergys.
Ingredients
- 12 frozen cooked, breaded chicken breast chunks shopping list
- 1-4.5 oz package (6) refrigerated buttermilk or country biscuits shopping list
- 1 med zucchini and/or yellow summer squash, cut into 3x3/4-inch strips shopping list
- 1/3 C. butter, melted shopping list
- 3 T. honey shopping list
How to make it
- Preheat oven to 400° F. Arrange chicken chunks in a single layer on a microwave-safe plate. Micro-cook, uncovered, on high for 1 min (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 ¼” between pieces. Place on ungreased baking sheet. Bake for 10 min 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.
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