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 1″ slices (about 18 pieces)

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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)