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Sweet Teriyaki Chicken Kabobs

  • 3/4 cup plain dry bread crumbs
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. garlic powder
  • 6 (about 2 lbs.) boneless, skinless chicken breast halves
  • 1 egg, beaten
  • 1 jar RAGÚ® Old World Style® Traditional Sauce
  • 1 cup shredded part-skim Mozzarella cheese (or Parmesan cheese)
  1. Preheat grill on medium high.
  2. Combine chicken pieces with 1 cup of Sweet Baby Ray’s Hawaiian Barbecue Sauce and marinate for 2-3 hours or overnight.
  3. Cut the red onion and orange, yellow and red pepper into 1-inch cubes.
  4. Using a metal kabob skewer, alternate meat and veggies on skewer and drizzle with olive oil.
  5. Place kabobs on grill at medium-high heat.
  6. Grill kabobs until chicken reaches 155-160 F, turning occasionally. Baste the kabobs with the remaining 1/2 cup of Sweet Baby Ray’s Hawaiian BBQ sauce when they are nearly cooked.
  7. Cover loosely with foil and let sit 5-10 minutes before serving.

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