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Chicken Kabobs

6 Chicken breast halves

1 t Paprika

1 c Dry white wine

2 T Vegetable oil

1 t Rosemary, crushed

2 Garlic cloves

2 1/2 c Chicken broth

1 c Rice, raw

2 Yellow squash, medium

1 Zucchini squash

2 T Green onions, chopped

ince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones nd skin from chicken and cut into 1 1/2 inch cubes; place in large owl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and arlic; pour over chicken. Marinate at room temperature for 1 hour. bout 30 minutes before serving, bring broth to a bOil in a medium aucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove rom heat and let stand tightly covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and quashes onto skewers. Brush with marinade. Cook 4 to 5 inches from eat, either under the brOiler or on a charcoal grill, for 8 to 10 inutes or until chicken is cooked through. Turn once and baste with arinade during cooking. Arrange kabobs over rice to serve.


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