---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken Kabobs
  Categories: Poultry
       Yield: 6 servings
  
       6 ea Chicken breast halves               1 ts Paprika
       1 c  Dry white wine                      2 tb Vegetable oil
       1 ts Rosemary, crushed                   2 ea Garlic cloves
   2 1/2 c  Chicken broth                       1 c  Rice, raw
       2 ea Yellow squash, medium               1 ea Zucchini squash
       2 tb 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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