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24 chicken tenders (about
1-1/2 pounds)
3/4 cup white wine or apple juice
1/4 cup chopped fresh parsley
1/4 cup chicken broth
1 tablespoon chopped fresh or
1 teaspoon dried marjoram leaves
2 tablespoons cholesterol-free
reduced-calorie mayonnaise or salad
dressing
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
Place chicken tenders in shallow glass or plastic dish. Place remaining ingredients in blender. Cover and blend 30 seconds; pour over chicken. Cover and refrigerate 1 to 2 hours.
Set oven control to broil. Spray rack of broiler with nonstick cooking spray. Remove chicken from marinade; reserve marinade. Thread 2 chicken tenders on each of twelve 10-inch skewers.* Place skewers on rack in pan. Broil chicken with tops 5 to 7 inches from heat 3 minutes; turn. Spoon marinade over chicken. Broil about 3 minutes longer or until chicken is white. 6 servings
*If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning.
1-1/2 pounds)
3/4 cup white wine or apple juice
1/4 cup chopped fresh parsley
1/4 cup chicken broth
1 tablespoon chopped fresh or
1 teaspoon dried marjoram leaves
2 tablespoons cholesterol-free
reduced-calorie mayonnaise or salad
dressing
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
Place chicken tenders in shallow glass or plastic dish. Place remaining ingredients in blender. Cover and blend 30 seconds; pour over chicken. Cover and refrigerate 1 to 2 hours.
Set oven control to broil. Spray rack of broiler with nonstick cooking spray. Remove chicken from marinade; reserve marinade. Thread 2 chicken tenders on each of twelve 10-inch skewers.* Place skewers on rack in pan. Broil chicken with tops 5 to 7 inches from heat 3 minutes; turn. Spoon marinade over chicken. Broil about 3 minutes longer or until chicken is white. 6 servings
*If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning.
