Dottie Crawford is a member of Washington Square United Methodist Church in Hagerstown.
She offered this recipe for inclusion in "By His Hand We All Are Fed: Washington Square United Methodist Church," a cookbook issued by the church several years ago. The cookbook sold out.
Cold chicken-cheese kabobs
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon pepper
1/2 pound boneless, skinless chicken breast, cubed
1/2 cup balsamic vinegar
2 teaspoons olive oil
5 ounces cubed, part-skim mozzarella cheese
18 cherry or grape tomatoes
Combine salt, chili powder and pepper. Rub into chicken cubes. Place cubes in a large bowl and add vinegar. Cover and refrigerate for three to four hours.
In a skillet, cook chicken in oil until juices run clear. Cool slightly.
Alternately thread chicken, cheese and tomatoes onto wooden skewers. Serve cold.
Serves 8.
— Courtesy of Dottie Crawford, member of Washington Square United Methodist Church in Hagerstown. For more information about the church, call 301-739-9344.
She offered this recipe for inclusion in "By His Hand We All Are Fed: Washington Square United Methodist Church," a cookbook issued by the church several years ago. The cookbook sold out.
Cold chicken-cheese kabobs
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon pepper
1/2 pound boneless, skinless chicken breast, cubed
1/2 cup balsamic vinegar
2 teaspoons olive oil
5 ounces cubed, part-skim mozzarella cheese
18 cherry or grape tomatoes
Combine salt, chili powder and pepper. Rub into chicken cubes. Place cubes in a large bowl and add vinegar. Cover and refrigerate for three to four hours.
In a skillet, cook chicken in oil until juices run clear. Cool slightly.
Alternately thread chicken, cheese and tomatoes onto wooden skewers. Serve cold.
Serves 8.
— Courtesy of Dottie Crawford, member of Washington Square United Methodist Church in Hagerstown. For more information about the church, call 301-739-9344.
