Anonymous Tue May 23 19:37:18 2006

6 Chicken breast halves

1 teaspoon Paprika

1 cup Dry white wine

2 tablespoon Vegetable oil

1 teaspoon Rosemary -- crushed

2 Garlic cloves

2-1/2 cups Chicken broth

1 cup Rice -- raw

2 Yellow squash -- medium

1 Zucchini squash

2 tablespoon Green onions -- chopped

Mince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones and skin from chicken

and cut into 1 1/2 inch cubes; place in large bowl. Add Paprika and stir to coat. Combine

Wine, Oil, rosemary and garlic; pour over chicken. Marinate at room temperature for 1 hour.

About 30 minutes before serving, bring broth to a boil in a medium saucepan. Stir in rice.

Cover tightly and simmer 20 minutes. Remove from heat and let stand tightly covered until

all liquid is absorbed, about 5 minutes. Stir in Green Onions. Meanwhile, thread chicken

and squashes onto skewers. Brush with marinade. Cook 4 to 5 inches from heat, either

under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked

through. Turn once and baste with marinade during cooking. Arrange kabobs over rice to

serve. Posted to the BBQ List by Carey Starzinger on Jul 08, 1996.