Ingredients

1 lb. boneless skinless chicken breast
2 small bananas
3 medium peaches, pitted
3 medium plums, pitted
vegetable cooking spray
curry powder
Mstard Leek Sauce:
1 C. chopped leeks, or 1 C. green onions and tops
2 tsp. olive or vegetable oil
1 C. chicken broth
3 Tbsp. Dijon style mustard
2 tsp. distilled white vinegar
1/4 tsp. curry powder
1/4 tsp. pepper
1 Tbsp. cornstarch
2 Tbsp. cold water
2 Tbsp. Equal Spoonful

Cooking Instructions

Cut chicken into 1-inch pieces. Cut each piece of fruit into 8 pieces. Thread chicken and fruit on 16 small wood or metal skewers. Spray with cooking spray and sprinkle lightly with curry powder. Grill kabobs over medium coals, or broil 6 inches from heat source, until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on serving plates. Spoon mustard leek sauce over kabobs. Mustard Leek Sauce: Saute leeks in oil until tender in small saucepan. Stir in chicken broth, mustard, vinegar, curry powder, and pepper. Heat to boiling. Mix cornstarch and water. Stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute. Remove from heat. Let stand 2 to 3 minutes.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)