Ingredients

4 whole lg. chicken breasts
1/4 C. peanut oil or cooking oil
1/4 C. soy sauce
1/4 C. dry sherry
1 Tbsp. brown sugar
1 Tbsp. grated fresh gingerroot or 1 tsp. ground ginger
1 clove garlic, minced
1/2 tsp. salt
18 fresh mushroom caps
3 med. zucchini, cut in

Cooking Instructions

Cut breasts through white cartilage at V of neck. Using both hands, grasp the small bones on either side. Bend each side back, pushing up with fingers to snap out breastbone. To split breast, cut in 2 lengthwise pieces. Working out from center, pound each to form 5 x 5 inch cutlet. Cut into strips about 1 inch wide. Combine next 7 ingredients. Place chicken in shallow baking dish; pour marinade over. Cover; refrigerate 4-6 hours, spooning marinade over occasionally. Remove chicken, reserving marinade. Pour some boiling water over mushrooms in bowl. Let stand 1 minute; drain. On long skewers thread chicken accordion-style alternately with zucchini and mushrooms. Grill over medium hot coals for 12-15 minutes; turning and basting often with marinade. Serves 6.

"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: