Anonymous Fri Oct 07 11:34:47 2005

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.